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

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://platedandproud.com/bbq-chicken-bowls-with-sweet-potatoes-coleslaw-and-pickles-recipe/