BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Introduction
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles offer a delicious balance of smoky, tangy, and fresh flavors. Perfect for a wholesome weeknight meal, this dish combines tender shredded chicken with roasted sweet potatoes and crisp coleslaw for a satisfying bowl.
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 oven to 425º F. On a baking sheet, toss the sweet potatoes with chili powder, cinnamon, avocado or coconut oil, and salt. Roast for 20 minutes. Stir well, then return to the oven and bake another 10-15 minutes until edges are browned but not too crunchy.
- Step 2: While the sweet potatoes roast, prepare the pickles by combining cucumber, dill, garlic, mustard seeds, water, vinegar, and salt in a small bowl. Set aside to marinate.
- Step 3: For the BBQ chicken, place chicken breasts, BBQ sauce, Italian dressing, and salt in an Instant Pot. Seal and cook at High Pressure for 10 minutes. Perform a quick release, then shred the chicken with two forks or a hand mixer on low. Turn on Sauté mode and heat for 5 minutes to coat chicken in sauce. For alternatives, see Notes for slow cooker or stovetop options.
- Step 4: In a small bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt. Place coleslaw mix in a medium bowl and pour dressing over it. Toss well, using hands if preferred.
- Step 5: To assemble, divide roasted sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with pickles and garnish with fresh chopped parsley if desired.
Tips & Variations
- Use leftover shredded pork instead of chicken for a different flavor.
- Add a splash of hot sauce to the BBQ sauce for some heat.
- If you don’t have an Instant Pot, cook chicken breasts in a slow cooker on low for 4-6 hours or bake and shred manually.
- Swap sweet potatoes for roasted butternut squash or regular potatoes if preferred.
- For a dairy-free coleslaw, ensure mayonnaise is egg-based and avoid adding cheese-based dressings.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the BBQ chicken and sweet potatoes gently in the microwave or on the stove until warm. Add coleslaw and pickles fresh when serving to preserve their crispness.
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 use gluten-free BBQ sauce and verify that all other ingredients, like dressings and seasonings, are gluten-free as well.
What can I use if I don’t have coconut aminos?
You can substitute coconut aminos with tamari or soy sauce, keeping in mind that this will add gluten unless you use a gluten-free tamari. For a soy-free option, coconut aminos are the best choice.
Print
BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a flavorful, wholesome meal packed with tender shredded BBQ chicken, perfectly roasted sweet potatoes, tangy homemade pickles, and crisp coleslaw. Featuring a blend of smoky, sweet, and tangy elements, this dish combines healthy ingredients with convenience, utilizing an Instant Pot for juicy chicken and oven roasting for sweet potatoes. Ideal for a satisfying weeknight dinner, it is simple to prepare and offers a balanced blend of textures and flavors in every bowl.
Ingredients
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
- 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 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
- Sprig of fresh dill
- Fresh chopped parsley
- Dry BBQ seasoning (optional)
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 until evenly coated. Spread them out in a single layer and roast for 20 minutes. After 20 minutes, stir the sweet potatoes well to ensure even cooking. Return them to the oven and roast for an additional 10-15 minutes, or until the edges begin to brown but the potatoes remain tender and not too crunchy.
- Prepare Pickles: While the sweet potatoes are roasting, make the pickles by combining minced garlic, thinly sliced English cucumber, yellow mustard seeds, water, vinegar, and salt in a small bowl. Mix thoroughly and set aside to marinate. Alternatively, you can use ¼ cup sliced cold dill pickles if preferred.
- Cook and Shred BBQ Chicken: In the Instant Pot, combine the chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt. Seal the Instant Pot lid and cook on High Pressure for 10 minutes. Once cooked, perform a quick release. Remove the chicken breasts and shred them using two forks or a hand mixer on low speed. Return shredded chicken to the Instant Pot and use the Sauté function to heat and coat the chicken evenly in the BBQ sauce for about 5 minutes. If you do not have an Instant Pot, you can shred cooked chicken breast and mix it with warmed BBQ sauce or use a slow cooker to cook the chicken until tender.
- Make the Coleslaw: In a small bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt until smooth. Place the shredded coleslaw mix in a medium bowl, then pour the dressing over it. Mix thoroughly to coat, using hands if desired, until the coleslaw is evenly dressed.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, and coleslaw evenly among four bowls. Top each bowl with a couple of pickle slices or the prepared pickles. Garnish with fresh chopped parsley and a sprig of fresh dill or sprinkle with dry BBQ seasoning if using. Serve immediately for a hearty and satisfying meal.
Notes
- You can substitute the Instant Pot shredded chicken with pre-cooked shredded chicken or pork if preferred.
- If you don’t have Whole30 BBQ sauce, any sugar-free BBQ sauce can be used.
- Italian dressing adds extra flavor but can be omitted or replaced with your favorite vinaigrette.
- For quicker meal prep, buy pre-peeled and cubed sweet potatoes.
- Adjust the spice level of the sweet potatoes by varying chili powder to taste.
- If you prefer a crispier coleslaw, prepare it just before serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Keywords: BBQ chicken bowls, sweet potato recipe, shredded chicken, Instant Pot chicken, healthy BBQ bowl, coleslaw bowl, homemade pickles, Whole30 recipe
