Description
This BBQ Chicken Bowls recipe features tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, paired with roasted sweet potatoes seasoned with chili powder and cinnamon. Complemented by a crisp, tangy coleslaw and homemade pickles, these bowls are a satisfying, well-balanced meal perfect for a nutritious lunch or dinner.
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
- ½ cup + 2 tablespoons mayonnaise
- 1 ½ tablespoon 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 prepare sweet potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the peeled and cubed sweet potatoes with chili powder, a dash of cinnamon, avocado or refined coconut oil, and salt to taste, ensuring they are evenly coated.
- Roast sweet potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized on the edges.
- Prepare pickles: In a bowl, combine thinly sliced cucumber, minced garlic, fresh dill, yellow mustard seeds, water, white or white wine vinegar, and salt. Stir well and set aside to let the flavors develop.
- Cook BBQ chicken: Place the chicken breasts in an Instant Pot. Pour the Whole30 BBQ sauce and Italian dressing over the chicken. Season with salt to taste. Seal the lid and cook on high pressure for 12 minutes. Once done, allow natural pressure release for 10 minutes, then shred the chicken with two forks inside the pot to coat with sauce.
- Make coleslaw: In a bowl, whisk together the mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt. Add the shredded coleslaw mix and toss until the cabbage is evenly coated with the dressing.
- Assemble bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each serving with a portion of the shredded BBQ chicken, followed by a generous scoop of the dressed coleslaw. Finish by topping each bowl with the prepared pickles and a sprinkle of fresh parsley or dill, if desired.
Notes
- Italian dressing used in the chicken marinade adds a subtle tang and herbaceous flavor — store-bought or homemade works well.
- For an extra kick, add a pinch of cayenne pepper to the sweet potatoes before roasting.
- Use a high-quality Whole30 BBQ sauce to keep the recipe compliant and flavorful.
- The Instant Pot method for cooking chicken ensures it remains juicy and is infused with the barbecue flavors.
- Mayonnaise in the coleslaw dressing adds creaminess; opt for Paleo- or Whole30-compliant mayo if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch
- Method: Instant Pot
- Cuisine: American
