Description
These BBQ Chicken Bowls feature tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, roasted sweet potatoes seasoned with chili and cinnamon, fresh crunchy coleslaw, and tangy homemade quick pickles, all assembled together for a wholesome, satisfying meal perfect for any day.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 ¼ pounds)
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- Salt, to taste
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
- ½ cup + 2 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar or white wine vinegar
- 3 tablespoons coconut aminos
- ¼ teaspoon kosher salt
- 1 14-ounce bag shredded coleslaw mix
Instructions
- Preheat oven and make sweet potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them with chili powder, cinnamon, and avocado or refined coconut oil to coat evenly. Spread on a baking sheet.
- Roast sweet potatoes: Place the baking sheet in the oven and roast the sweet potatoes until tender and golden, about 25-30 minutes, stirring halfway through for even cooking.
- Prepare pickles: In a bowl, combine the thinly sliced cucumber, minced garlic, fresh dill sprig, yellow mustard seeds, water, vinegar, and salt. Stir well to dissolve salt and allow the flavors to mingle while other components are prepared.
- Cook BBQ chicken: Place the chicken breasts in an Instant Pot. Pour the Whole30 BBQ sauce and Italian dressing over the chicken and season with salt. Seal the Instant Pot and cook on high pressure for 10 minutes. After cooking, allow a natural release for 5 minutes, then quick release any remaining pressure. Shred the chicken directly in the pot and mix with the sauce to coat.
- Make coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt until combined. Toss the shredded coleslaw mix with the dressing until evenly coated.
- Assemble bowls: Divide roasted sweet potatoes, shredded BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with a portion of the quick pickles and garnish with fresh parsley if desired. Serve immediately and enjoy.
Notes
- Italian dressing can be substituted with a homemade vinaigrette or store-bought compliant dressing for Whole30.
- The shredded coleslaw mix typically consists of cabbage and carrots but check the package for added ingredients to ensure freshness.
- The quick pickles can be refrigerated for a few days; the flavors intensify over time.
- Use refined coconut oil or avocado oil for roasting to keep the dish Whole30 compliant.
