Introduction

These BBQ Chicken Bowls with Sweet Potatoes are a flavorful and satisfying meal perfect for any night of the week. Tender shredded chicken smothered in tangy BBQ sauce pairs beautifully with roasted sweet potatoes and fresh, crunchy coleslaw. This dish is easy to prepare and packed with bold flavors.

The white bowl contains three main parts: on the right, shredded chicken in a rich reddish barbecue sauce with some sauce drizzled on top and sprinkled with chopped herbs; on the left next to it, roasted sweet potato cubes, golden brown with a slightly charred texture; above the sweet potatoes, a fresh coleslaw made of shredded white, purple cabbage, and carrots, mixed with a creamy dressing and garnished with small green herbs; in the center, two thin cucumber slices placed on top of the sweet potatoes and coleslaw, adding a fresh green color contrast; the bowl sits on a white marbled surface with a beige cloth nearby, and another bowl of the same dish is partially visible above. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1 ¼ pounds)
¾ cup Whole30 BBQ sauce
2 tablespoons Italian dressing (see Notes)
Salt (to taste)
Or about 2 ½ cups shredded BBQ chicken or pork
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 tablespoon 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 the 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. Return to the oven and bake for another 10–15 minutes until the edges are browned but not too crispy.
Step 2: While the sweet potatoes are roasting, prepare the pickles. Combine the minced garlic, thinly sliced cucumber, yellow mustard seeds, water, white or white wine vinegar, salt, and fresh dill in a small bowl. Set aside to marinate.
Step 3: Make the BBQ chicken. In an Instant Pot, combine chicken breasts, BBQ sauce, Italian dressing, and salt. Seal and cook at High Pressure for 10 minutes. Use quick release when done, then shred the chicken with two forks or a hand mixer on low speed. Turn on Sauté mode and heat for 5 minutes until the chicken is well coated in sauce. (If you don’t have an Instant Pot, see Notes for stovetop or slow cooker methods.)
Step 4: Prepare the coleslaw. In a small bowl, mix mayonnaise, apple cider vinegar, coconut aminos, and kosher salt. Place the shredded coleslaw mix in a medium bowl and pour the dressing over it. Toss well to combine, using your hands if desired.
Step 5: Assemble the bowls. Divide the roasted sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with a few pickle slices and garnish with fresh chopped parsley if you like.

Tips & Variations

For a vegetarian alternative, substitute BBQ jackfruit or grilled tofu for the chicken.
Use pre-shredded rotisserie chicken for a quicker assembly.
Add a squeeze of fresh lime over the bowls for a bright finish.
If you prefer a spicier kick, sprinkle extra chili powder or add sliced jalapeños to the coleslaw.
For a creamier coleslaw, add a teaspoon of honey or maple syrup to the dressing.
Use homemade or store-bought Whole30-compliant BBQ sauce to keep it healthy.

Storage

Store any leftovers separately in airtight containers: BBQ chicken, roasted sweet potatoes, and coleslaw. Refrigerate up to 3–4 days. Reheat the chicken and sweet potatoes gently in a microwave or on the stovetop until warmed through. Add fresh pickles and coleslaw before serving again to keep them crisp and fresh.

How to Serve

A white bowl contains three main parts. On the right, there are small cubes of orange roasted sweet potatoes with a slightly charred surface, topped with a drizzle of dark sauce. Above the sweet potatoes, shredded chicken mixed with reddish-brown beans and sauce creates a textured, moist layer with bits of green herbs sprinkled on top. On the left side of the bowl, there is a creamy coleslaw made of white, light purple, and orange shredded vegetables, with small pieces of green herbs mixed in. Two thin slices of green cucumber with a fresh texture sit on top of the chicken and coleslaw. The bowl is placed on a white marbled surface, and a fork with a dark handle rests at the top edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can cook the chicken on the stovetop or in a slow cooker. For stovetop, simmer chicken breasts in BBQ sauce and dressing over low heat until cooked through, about 20–25 minutes. Then shred and warm in sauce before serving. For a slow cooker, cook on low for 4–5 hours.

What can I use instead of mayonnaise in the coleslaw dressing?

You can substitute plain Greek yogurt or a dairy-free mayo alternative to make it lighter or suitable for dietary preferences. Adjust the amount to taste for the best creamy consistency.