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BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

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4 from 37 reviews

  • Author: Patricia
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles feature smoky shredded chicken cooked in tangy BBQ sauce, paired with roasted sweet potatoes, creamy homemade coleslaw, and quick dill pickles. This flavorful and balanced meal is perfect for meal prep or a satisfying weeknight dinner.

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

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F. Toss the peeled and cubed sweet potatoes with avocado oil, chili powder, cinnamon, and salt on a baking sheet. Roast for 20 minutes, then stir the potatoes and continue roasting for another 10 to 15 minutes until they are tender and caramelized.
  2. Make the Quick Pickles: In a bowl, combine the thinly sliced cucumber, minced garlic, chopped dill, mustard seeds, vinegar, water, and salt. Stir well and allow the pickles to sit at room temperature while you prepare the other ingredients, letting the flavors meld.
  3. Cook the BBQ Chicken (Instant Pot Method): Add the chicken breasts, BBQ sauce, Italian dressing, and kosher salt into the Instant Pot. Set to cook on High Pressure for 10 minutes. Once done, perform a quick pressure release. Shred the chicken using two forks, then switch the Instant Pot to Sauté mode and cook for an additional 5 minutes to slightly thicken the sauce.
  4. Alternative Cooking Methods for Chicken: For slow cooker: cook on low for 4–6 hours or on high for 2–3 hours, then shred. For stovetop: simmer the chicken covered until cooked through, shred, and then reduce the sauce uncovered.
  5. Prepare the Coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt. Toss this dressing with the shredded coleslaw mix until everything is evenly coated.
  6. Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, creamy coleslaw, and quick dill pickles evenly among four bowls. Garnish each bowl with freshly chopped parsley and optional BBQ seasoning before serving.

Notes

  • You can use rotisserie chicken as a quicker shortcut for the BBQ chicken component.
  • Ensure sweet potatoes are evenly cubed for consistent roasting and caramelization.
  • The coleslaw can be made a few hours ahead to develop deeper flavors.
  • Store the components separately in the refrigerator for best meal prep results and to maintain texture.
  • Leftovers will keep well refrigerated for 3 to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://patriciarecipes.com/bbq-chicken-bowls-with-sweet-potatoes-coleslaw-and-pickles-recipe/