Introduction

These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles bring together smoky, tangy, and fresh flavors in one satisfying meal. Perfect for a quick weeknight dinner or meal prep, this dish balances tender shredded chicken with roasted sweet potatoes and crisp coleslaw.

A white bowl filled with three main sections arranged side by side: on the left, shredded chicken topped with a red barbecue sauce; in the middle, thin slices of green cucumber partly covering finely chopped light green and purple cabbage; and on the right, golden-brown roasted sweet potato cubes garnished with small green herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1 1/4 pounds)
3/4 cup Whole30 BBQ sauce
2 tablespoons Italian dressing
Salt (to taste)
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)
1/4 English cucumber (sliced thin)
Pinch yellow mustard seeds
1/4 cup water
1/4 cup white or white wine vinegar
1/2 tablespoon salt
1/2 cup + 2 tablespoons mayonnaise
1 1/2 tablespoon apple cider vinegar (or white wine vinegar)
3 tablespoons coconut aminos
1/4 teaspoon kosher salt
1 14-ounce bag shredded coleslaw mix
Fresh chopped parsley (for garnish)
Dry BBQ seasoning (for garnish)

Instructions

Step 1: Preheat the oven to 425º F. Toss the peeled and cubed sweet potatoes with chili powder, cinnamon, and oil on a baking sheet. Roast for 20 minutes, then stir well and continue roasting for another 10-15 minutes until edges are browned but not too crispy.
Step 2: While the sweet potatoes roast, combine dill, minced garlic, sliced cucumber, yellow mustard seeds, water, vinegar, and salt in a small bowl to make quick dill pickles. 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, then quick release. Shred the chicken with two forks or a hand mixer on low. Heat on Sauté mode for 5 minutes until the chicken is well coated with sauce. (See notes for slow cooker or stovetop options.)
Step 4: Prepare the coleslaw by mixing mayonnaise, vinegar, coconut aminos, and kosher salt in a small bowl. Add the shredded coleslaw mix to a medium bowl, pour the dressing over it, and mix well, using your hands if preferred.
Step 5: Assemble the bowls by dividing sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls. Top each with a few slices of pickles and garnish with fresh chopped parsley and a sprinkle of dry BBQ seasoning if desired.

Tips & Variations

You can substitute store-bought or homemade Italian dressing in the chicken marinade for convenience.
If you prefer, use pre-sliced cold dill pickles instead of making your own quick pickles.
Pre-shredded coleslaw mix is commonly available in grocery stores, saving prep time.
To make this recipe Whole30 compliant, ensure your BBQ sauce and mayonnaise are Whole30-approved.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the components separate if possible to maintain texture. Reheat the BBQ chicken and sweet potatoes gently in the microwave or on the stovetop. Add the coleslaw and pickles fresh when serving.

How to Serve

The image shows a white bowl filled with three main layers of food neatly separated. On one side, there are bright orange roasted sweet potato cubes with a slightly crispy texture, topped with small green herbs. Next to it, there are slices of fresh cucumber, light green with a watery look. Another section has shredded white and purple cabbage mixed with chopped avocado. A generous amount of dark red barbecue sauce is drizzled over shredded chicken with a light brown color and soft texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can cook the chicken in a slow cooker on low for 4-6 hours or simmer on the stovetop until fully cooked, then shred and toss with BBQ sauce.

Can I use a different type of potato?

While sweet potatoes add a nice sweetness and texture, you can substitute with regular potatoes or even roasted cauliflower for a lower-carb option.