Introduction

This BBQ Chicken Bowl combines tender shredded chicken with roasted sweet potatoes, tangy coleslaw, and crisp pickles for a colorful, flavorful meal. It’s perfect for a wholesome lunch or dinner that feels both fresh and comforting.

BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe - Recipe Image

Ingredients

2 boneless skinless chicken breasts (about 1 ¼ pounds) or about 2 ½ cups shredded BBQ chicken or pork
¾ cup Whole30 BBQ sauce
2 tablespoons Italian dressing (see Notes)
Salt (to taste)
2 sweet potatoes (peeled and cubed)
2 teaspoons chili powder
Dash of cinnamon
1 tablespoon avocado or refined coconut oil
Sprig of fresh dill
1 clove garlic (minced)
¼ English cucumber (sliced thin)
Pinch yellow mustard seeds
¼ cup water
¼ cup white or white wine vinegar
½ tablespoon salt
Or use ¼ cup sliced cold dill pickles (See Notes)
½ cup + 2 tablespoons mayonnaise
1 ½ tablespoons apple cider vinegar (or white wine vinegar)
3 tablespoons coconut aminos
¼ teaspoon kosher salt
1 14-ounce bag shredded coleslaw mix (see Notes)
Fresh chopped parsley
Dry BBQ seasoning

Instructions

Step 1: Preheat oven to 425º F. Toss the cubed sweet potatoes with chili powder, cinnamon, avocado or coconut oil, and salt on a baking sheet. Roast for 20 minutes, then stir well and return to the oven to bake for another 10-15 minutes until edges are browned but not too crisp.
Step 2: While the sweet potatoes roast, prepare the pickles. In a small bowl, combine the thinly sliced cucumber, minced garlic, fresh dill, yellow mustard seeds, water, vinegar, and salt. Set aside to pickle briefly.
Step 3: Cook the BBQ chicken by combining chicken breasts, BBQ sauce, Italian dressing, and salt in an Instant Pot. Seal and cook at High Pressure for 10 minutes, then perform a quick release. Shred the chicken with forks or a hand mixer on low. Turn on Sauté mode and cook for 5 minutes, stirring to coat the chicken in sauce. (See Notes for stovetop or slow cooker options.)
Step 4: Make the coleslaw dressing by mixing mayonnaise, apple cider vinegar, coconut aminos, and kosher salt in a small bowl. Place the coleslaw mix in a medium bowl and pour dressing over it. Toss well, using your hands if preferred.
Step 5: Assemble the bowls by dividing the roasted sweet potatoes, shredded BBQ chicken, and coleslaw evenly among 4 bowls. Top each bowl with several pickle slices and garnish with fresh chopped parsley.

Tips & Variations

Use store-bought shredded BBQ chicken or pork to speed up meal prep without sacrificing flavor.
For extra smoky flavor, sprinkle dry BBQ seasoning on the sweet potatoes before roasting.
If you don’t have an Instant Pot, cook chicken breasts in a slow cooker or simmer on the stove until tender, then shred and toss with BBQ sauce.
Swap the coleslaw mix for shredded cabbage and carrots if you prefer a fresher crunch.
Use dill pickle slices instead of the fresh pickles for a shortcut.

Storage

Store assembled bowls in airtight containers in the refrigerator for up to 3 days. For best texture, keep pickles and coleslaw separate until ready to eat. Reheat the chicken and sweet potatoes gently in the microwave or on the stove, and serve with cold coleslaw and pickles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you ensure the BBQ sauce and any dressings are gluten-free. Always check labels for hidden gluten ingredients.

How can I make this recipe dairy-free?

The dish is dairy-free as written, just use mayonnaise made without dairy. You can substitute regular mayonnaise with vegan mayo if desired.

BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This BBQ Chicken Bowl recipe features tender shredded BBQ chicken cooked in an Instant Pot, paired with roasted sweet potatoes seasoned with chili powder and cinnamon, tangy homemade pickles, and a creamy coleslaw. Perfect for a wholesome, flavorful meal that combines smoky, sweet, and fresh flavors in one bowl.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

BBQ Chicken

2 boneless skinless chicken breasts (about 1 ¼ pounds)
¾ cup Whole30 BBQ sauce
2 tablespoons Italian dressing
salt to taste

Sweet Potatoes

2 sweet potatoes (peeled and cubed)
2 teaspoons chili powder
dash of cinnamon
1 tablespoon avocado or refined coconut oil

Pickles

¼ English cucumber (sliced thin)
pinch yellow mustard seeds
¼ cup water
¼ cup white or white wine vinegar
½ tablespoon salt
OR ¼ cup sliced cold dill pickles (optional)
sprig of fresh dill
1 clove garlic (minced)

Coleslaw

½ cup + 2 tablespoons mayonnaise
1 ½ tablespoon apple cider vinegar (or white wine vinegar)
3 tablespoons coconut aminos
¼ teaspoon kosher salt
1 14-ounce bag shredded coleslaw mix

Garnish

Fresh chopped parsley
Dry BBQ seasoning

Instructions

Preheat and Roast Sweet Potatoes: Preheat your oven to 425º F. On a baking sheet, toss the peeled and cubed sweet potatoes with chili powder, cinnamon, and avocado or refined coconut oil. Roast them for 20 minutes, stir well, then roast for another 10-15 minutes until the edges are browned but the potatoes are still tender and not too crisp.
Prepare Pickles: While the sweet potatoes are roasting, combine sliced cucumber, yellow mustard seeds, water, vinegar, salt, minced garlic, and fresh dill in a small bowl. Set aside to marinate. Alternatively, you may use sliced cold dill pickles as a shortcut.
Cook BBQ Chicken: Combine chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt in an Instant Pot. Seal and cook on High Pressure for 10 minutes. Use a quick release afterward. Shred the chicken using two forks or a hand mixer on low speed. Switch the Instant Pot to Sauté mode and heat the shredded chicken for 5 minutes until fully coated with the sauce. If you don’t have an Instant Pot, you can use regular shredded chicken or slow cook the chicken with BBQ sauce.
Make Coleslaw Dressing and Toss: In a small bowl, combine mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt. Place coleslaw mix in a medium bowl and pour the dressing over. Mix well, using your hands if desired, to evenly coat the slaw.
Assemble the Bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, and dressed coleslaw evenly among 4 bowls. Top each bowl with a couple of pickle slices and garnish with fresh chopped parsley and a sprinkle of dry BBQ seasoning if desired.

Notes

You can substitute the Italian dressing with any preferred vinaigrette or make a homemade version for the chicken.
If you don’t have an Instant Pot, cook the chicken breasts stovetop or in a slow cooker until tender, then shred and mix with BBQ sauce.
Using pre-sliced cold dill pickles is a time-saving alternative to making quick pickles from scratch.
Adjust the seasoning of the roasted sweet potatoes with salt to taste before roasting.
This recipe can be assembled ahead of time, but for best texture, add the pickles and coleslaw just before serving.

Keywords: BBQ chicken, sweet potatoes, coleslaw, pickles, healthy bowl, instant pot, shredded chicken, Whole30