Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles combine tender, shredded BBQ chicken cooked in an Instant Pot with roasted sweet potatoes, tangy coleslaw, and quick pickles for a flavorful, balanced meal perfect for any occasion.
Ingredients
Scale
BBQ Chicken
- 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 the oven to 425°F (220°C). In a bowl, toss the peeled and cubed sweet potatoes with chili powder, dash of cinnamon, avocado or refined coconut oil, and salt to taste until evenly coated.
- Roast sweet potatoes: Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through until they are tender and slightly caramelized.
- Prepare pickles: In a small bowl, combine thinly sliced cucumber, minced garlic, fresh dill sprig, yellow mustard seeds, water, white or white wine vinegar, and salt. Stir well and let sit to pickle while you prepare the rest of the meal.
- Cook BBQ chicken: Place the chicken breasts in the Instant Pot. Add Whole30 BBQ sauce, Italian dressing, and salt as desired. Seal the Instant Pot and cook on high pressure for 12 minutes. Once done, allow a natural pressure release for 10 minutes then manually release any remaining pressure.
- Shred chicken: Remove the chicken breasts from the Instant Pot and shred with two forks. Return shredded chicken to the pot to mix with remaining sauce, keeping warm.
- Make coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt until smooth. Add the shredded coleslaw mix and toss until evenly coated and creamy.
- Assemble bowls: Divide roasted sweet potatoes evenly among four bowls. Top each with shredded BBQ chicken and a generous serving of coleslaw. Garnish with pickles and a sprig of fresh parsley if desired. Serve immediately.
Notes
- For a Whole30 compliant Italian dressing, choose one made without sugar or non-compliant ingredients, or make your own.
- The shredded coleslaw mix can include a blend of cabbage and carrots or other vegetables as preferred.
- Pickle the cucumbers for at least 15 minutes to develop flavor, or longer for stronger tang.
- You can substitute coconut aminos with tamari or soy sauce if not adhering to Whole30.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
