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

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

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