Description
This delicious BBQ Chicken Bowl recipe features tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, paired with roasted sweet potatoes seasoned with chili powder and cinnamon, refreshing homemade pickles, and a creamy coleslaw. Perfect for a wholesome and satisfying meal that balances savory, sweet, and tangy flavors.
Ingredients
Scale
Chicken and BBQ Sauce
- 2 boneless skinless chicken breasts (about 1 ¼ pounds)
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes (peeled and cubed)
- 2 teaspoons chili powder
- Dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
Pickles
- 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
Coleslaw
- 1 14-ounce bag shredded coleslaw mix
- ½ cup + 2 tablespoons mayonnaise
- 1 ½ tablespoon apple cider vinegar (or white wine vinegar)
- 3 tablespoons coconut aminos
- ¼ teaspoon kosher salt
Instructions
- Preheat oven and make sweet potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with avocado or refined coconut oil, chili powder, cinnamon, and a pinch of salt. Spread them out evenly on a baking sheet.
- Roast sweet potatoes: Roast the sweet potatoes in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Prepare pickles: In a bowl, combine sliced English cucumber, fresh dill sprig, minced garlic, yellow mustard seeds, water, white or white wine vinegar, and salt. Mix well and allow the mixture to pickle while you prepare the other components, at least 15-20 minutes for best flavor.
- Cook BBQ chicken: Place the chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt into an Instant Pot. Seal the lid and cook on high pressure for 15 minutes. Once done, release the pressure carefully and shred the chicken using two forks.
- Make coleslaw: In a separate bowl, whisk together the mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt. Toss this dressing with the shredded coleslaw mix until the vegetables are well coated.
- Assemble bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, and coleslaw evenly among four bowls. Top each serving with pickles and a sprinkle of fresh parsley if desired for garnish. Serve immediately and enjoy!
Notes
- Use Italian dressing with clean, Whole30-compliant ingredients or make your own with olive oil, vinegar, herbs, and spices.
- The coleslaw mix can often be found pre-shredded in the produce section; choose a fresh mix of cabbage and carrots for best texture.
- Avocado or refined coconut oil is preferred for roasting sweet potatoes due to their high smoke points.
- For extra spice, add a pinch of cayenne pepper to the sweet potato seasoning.
- Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.
