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BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30) Recipe

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4.4 from 10 reviews

Delicious and wholesome BBQ Chicken Bowls featuring tender shredded chicken cooked in a flavorful barbecue sauce, roasted sweet potatoes with a hint of cinnamon, and a refreshing quick dill pickle and creamy coleslaw. Perfect for a nutritious Whole30-compliant meal that’s satisfying and easy to prepare.

Ingredients

For the BBQ Chicken

  • 2 boneless skinless chicken breasts (about 1 ¼ pounds)
  • ¾ cup barbecue sauce (Whole30-compliant)
  • 2 tablespoons Italian dressing (or substitute with 1 ½ tablespoon oil, ½ tablespoon white or white wine vinegar, and a pinch of Italian seasoning)
  • Salt to taste
  • Or about 2 ½ cups shredded BBQ chicken

For the Sweet Potatoes

  • 2 sweet potatoes, peeled and cubed
  • 2 teaspoons avocado or refined coconut oil
  • Dash of cinnamon
  • Salt to taste

For the Quick Dill 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
  • OR ¼ cup sliced cold dill pickles (high-quality, not bright yellow store pickles)

For the Coleslaw

  • ½ cup + 2 tablespoons mayonnaise
  • 1 ½ tablespoon apple cider or white wine vinegar
  • 3 tablespoons honey (optional for sweetness)
  • ¼ 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 the oven to 425º F. On a baking sheet, toss the peeled and cubed sweet potatoes with avocado or refined coconut oil, a dash of cinnamon, and salt to taste. Spread out evenly and roast for 20 minutes. After 20 minutes, stir well to ensure even roasting, then return to the oven for an additional 10-15 minutes or until the edges begin to brown but the potatoes are still tender, not overly crisp.
  2. Prepare quick dill pickles: While the sweet potatoes roast, combine fresh dill, minced garlic, thinly sliced cucumber, yellow mustard seeds, water, white or white wine vinegar, and salt in a small bowl. Set aside to marinate. Alternatively, use ¼ cup of sliced cold dill pickles if preferred.
  3. Cook BBQ chicken in Instant Pot: Combine the chicken breasts, barbecue sauce, Italian dressing, and salt in the Instant Pot. Seal the lid and cook on High Pressure for 10 minutes. Perform a quick release of pressure once cooking is complete. Remove chicken and shred using two forks or a hand mixer on low speed. Turn on the Instant Pot’s Sauté mode and cook the shredded chicken in the sauce for 5 minutes until well coated and heated through. If you don’t have an Instant Pot, use alternative stovetop or slow cooker instructions.
  4. Make coleslaw dressing and toss: In a small bowl, whisk together mayonnaise, vinegar, honey (optional), and kosher salt. Place coleslaw mix in a medium bowl and pour the dressing over it. Toss thoroughly to combine, using hands if desired for better mixing.
  5. Assemble bowls: Evenly divide the roasted sweet potatoes, shredded BBQ chicken, and coleslaw among four bowls. Top each bowl with a couple of pickle slices. Garnish with fresh chopped parsley and a sprinkle of dry BBQ seasoning to taste.

Notes

  • Cooking chicken in a Crockpot: Combine all BBQ chicken ingredients in a slow cooker. Cook covered on High for 3 hours or on Low for 5 hours.
  • To make BBQ chicken without an Instant Pot or slow cooker: Shred 2 boneless, skinless chicken breasts with forks and place them in a saucepan over medium heat. Add ¾ cup BBQ sauce, stir occasionally until heated through and sauce is absorbed. Add more sauce as desired.
  • Ensure BBQ sauce is Whole30 compliant if following the Whole30 program.
  • If Italian dressing is not available, substitute with a mixture of 1 ½ tablespoon oil, ½ tablespoon white or white wine vinegar, and a pinch of Italian seasoning.
  • Choose high-quality cold pickles over brightly colored store-brand pickles for best flavor.
  • Extra coleslaw can be stored in an airtight container in the fridge for up to 4 days after draining excess liquid.

Find it online: https://flavorspath.com/bbq-chicken-bowls-with-sweet-potatoes-and-coleslaw-whole30-recipe/