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

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★★★★★

4.9 from 68 reviews

These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles offer a flavorful, balanced meal combining tender shredded BBQ chicken, roasted chili-spiced sweet potatoes, tangy quick dill pickles, and creamy coleslaw. Perfect for an easy weeknight dinner or meal prep, this recipe features a fusion of smoky, sweet, and fresh flavors with a wholesome twist.

Ingredients

Scale

For the BBQ Chicken

  • 2 boneless skinless chicken breasts (about 1 1/4 pounds)
  • 3/4 cup Whole30 BBQ sauce
  • 2 tablespoons Italian dressing
  • Salt to taste

For the Sweet Potatoes

  • 2 sweet potatoes (peeled and cubed)
  • 2 teaspoons chili powder
  • Dash of cinnamon
  • 1 tablespoon avocado or refined coconut oil

For the Quick Dill Pickles

  • 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

For the Coleslaw

  • 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

To Garnish

  • Fresh chopped parsley
  • Dry BBQ seasoning

Instructions

  1. Preheat and Roast Sweet Potatoes: Preheat your oven to 425º F. Toss the peeled and cubed sweet potatoes with chili powder, cinnamon, and avocado or refined coconut oil on a baking sheet. Roast for 20 minutes, then stir to ensure even cooking. Return to the oven and bake for an additional 10-15 minutes until the sweet potatoes are browned around the edges but still tender inside.
  2. Prepare Quick Dill Pickles: While the sweet potatoes roast, combine fresh dill, minced garlic, sliced cucumber, yellow mustard seeds, water, white or white wine vinegar, and salt in a small bowl. Set aside to marinate and develop flavor.
  3. Cook and Shred BBQ Chicken: Combine chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt in an Instant Pot. Seal the lid and cook at High Pressure for 10 minutes. Perform a quick pressure release when done. Shred the chicken with two forks or use a hand mixer on low speed for ease. Turn on the Instant Pot’s Sauté mode and heat for 5 minutes to fully coat the shredded chicken in the BBQ sauce. (If you do not have an Instant Pot, prepare shredded chicken using a slow cooker or stove top as per Notes.)
  4. Mix Coleslaw: In a small bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt to make the dressing. Place shredded coleslaw mix into a medium bowl, then pour the dressing over it. Toss well, using hands if preferred, to evenly coat the slaw.
  5. Assemble the BBQ Chicken Bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with a few slices of the quick dill pickles. Garnish with fresh chopped parsley and a sprinkle of dry BBQ seasoning if desired for extra flavor and presentation.

Notes

  • Italian dressing: You can use store-bought Italian dressing or make your own homemade version as preferred.
  • Cold dill pickles: If desired, substitute the quick dill pickles with 1/4 cup sliced cold dill pickles to save time.
  • Coleslaw mix: Pre-shredded coleslaw mix is available in the produce section of most grocery stores for convenience.
  • Alternative chicken cooking: If you don’t have an Instant Pot, cook chicken breasts in a slow cooker on low for 4-6 hours or poach on stovetop until cooked through, then shred and toss with BBQ sauce before assembling the bowls.

Keywords: BBQ chicken bowls, sweet potatoes, coleslaw, quick dill pickles, Healthy BBQ dinner, Instant Pot chicken, Whole30 BBQ, gluten free dinner

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