Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are the ultimate balanced dinner—smoky shredded chicken, roasted sweet potatoes, creamy slaw, and tangy pickles layered into one satisfying, meal-prep-friendly bowl.
Ingredients
For the BBQ Chicken:
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup Whole30 BBQ sauce (or favorite BBQ sauce)
- 2 tablespoons Italian dressing
- ½ teaspoon kosher salt
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon avocado oil or refined coconut oil
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Quick Dill Pickles:
- 1 English cucumber, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- ½ teaspoon mustard seeds
- ½ cup vinegar
- ½ cup water
- ½ teaspoon salt
For the Creamy Coleslaw:
- 3 cups shredded coleslaw mix
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut aminos
- ½ teaspoon kosher salt
For Garnish:
- Fresh parsley, chopped
- BBQ seasoning (optional)
Instructions
- Roast the Sweet Potatoes:
Preheat oven to 425°F. Toss cubed sweet potatoes with oil, chili powder, cinnamon, and salt on a baking sheet. Roast for 20 minutes, stir, then roast another 10–15 minutes until tender and caramelized. - Make the Quick Pickles:
In a bowl, combine cucumber, garlic, dill, mustard seeds, vinegar, water, and salt. Stir and let sit at room temperature while preparing the remaining ingredients. -
Cook the BBQ Chicken (Instant Pot Method):
Add chicken breasts, BBQ sauce, Italian dressing, and salt to the Instant Pot. Cook on High Pressure for 10 minutes. Quick release, then shred chicken with two forks. Turn to Sauté mode for 5 minutes to slightly thicken the sauce.Slow Cooker Option: Cook on low 4–6 hours or high 2–3 hours, then shred.
Stovetop Option: Simmer covered until cooked through, shred, and reduce sauce uncovered. - Prepare the Coleslaw:
Whisk together mayonnaise, apple cider vinegar, coconut aminos, and salt. Toss with coleslaw mix until evenly coated. - Assemble the Bowls:
Divide sweet potatoes, BBQ chicken, coleslaw, and pickles evenly among four bowls. Garnish with parsley and BBQ seasoning before serving.
Notes
- Rotisserie chicken can be used for a shortcut version.
- Sweet potatoes should be evenly cubed for consistent roasting.
- Slaw can be made a few hours ahead for deeper flavor.
- Store components separately for best meal prep results.
- Leftovers keep in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 110 mg