BBQ Chicken Bowls with Roasted Sweet Potatoes and Coleslaw Recipe
These BBQ Chicken Bowls with Sweet Potatoes combine tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, perfectly roasted sweet potatoes seasoned with chili and cinnamon, and a crisp, tangy coleslaw with homemade pickles. Easy to prepare with an Instant Pot and oven, this balanced dish offers a delicious blend of smoky, sweet, and tangy flavors perfect for a nutritious family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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, thinly sliced
- Pinch yellow mustard seeds
- ¼ cup water
- ¼ cup white or white wine vinegar
- ½ tablespoon salt
- OR ¼ cup sliced cold dill pickles
Coleslaw
- 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
Garnish
- Fresh chopped parsley
- Sprig of fresh dill
Instructions
- Prepare 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 until evenly coated. Roast in the oven for 20 minutes, then stir well. Return to the oven and bake for an additional 10 to 15 minutes until the edges are browning but the pieces remain tender and not too crispy.
- Make Pickles: While the sweet potatoes are roasting, combine thinly sliced English cucumber, yellow mustard seeds, water, vinegar, and salt in a small bowl. Mix well and set aside to allow the flavors to meld. Alternatively, use sliced cold dill pickles if preferred.
- Cook BBQ Chicken: Place the chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt in an Instant Pot. Seal the lid and cook on High Pressure for 10 minutes. Once done, perform a quick release of pressure. Shred the chicken using two forks or a hand mixer on low speed. Turn the Instant Pot to Sauté mode and heat the shredded chicken for 5 minutes to allow it to fully absorb the sauce. If you don’t have an Instant Pot, refer to the notes for alternative cooking methods.
- Prepare Coleslaw: In a small bowl, mix mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt to create the dressing. Place the shredded coleslaw mix in a medium bowl and pour the dressing over it. Mix thoroughly, using hands if desired, to ensure the slaw is well coated.
- Assemble Bowls: Divide the roasted sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a few pickle slices from the pickles made earlier. Garnish with freshly chopped parsley and a sprig of fresh dill if desired. Serve immediately for a flavorful and balanced meal.
Notes
- The Italian dressing in the BBQ chicken adds a subtle tang and depth of flavor; you can substitute with your favorite vinaigrette if desired.
- If you don’t have an Instant Pot, you can slow cook the chicken breasts with the sauce on low for 4-6 hours until tender and shreddable or poach and shred then mix with warmed BBQ sauce in a skillet.
- Using avocado or refined coconut oil helps to keep the sweet potatoes roasting evenly with a mild flavor.
- The pickles add a refreshing crunch and acidity to balance the richness of BBQ chicken and sweet potatoes.
- Whole30 BBQ sauce ensures the dish is gluten-free and compatible with Whole30 diets; choose your preferred brand or homemade.
- Shredded coleslaw mix usually contains cabbage and carrots, but you may add other vegetables to taste.
Keywords: BBQ chicken bowl, sweet potatoes, shredded chicken, coleslaw, Instant Pot recipe, healthy dinner, gluten free, weeknight meal
