Description
These BBQ Chicken Bowls combine tender shredded chicken cooked in tangy BBQ sauce with roasted sweet potatoes, fresh coleslaw, and crisp homemade pickles for a colorful, flavorful, and satisfying meal. Easy to prepare using the oven and Instant Pot, this dish balances smoky, sweet, and tangy flavors perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Sauce
- 2 boneless skinless chicken breasts
- 3/4 cup BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons avocado oil
- Dash cinnamon
- 1 tablespoon avocado or refined coconut oil
Pickles
- 1 clove garlic, minced
- 1/4 English cucumber, sliced
- Pinch mustard seeds
- 1/4 cup water
- 1/4 cup white vinegar
- 1/2 tablespoon salt
Coleslaw and Dressing
- 1/2 cup plus 2 tablespoons mayonnaise
- 1 1/2 tablespoons vinegar
- 3 tablespoons BBQ sauce
- 1/4 teaspoon kosher salt
- 14-ounce shredded coleslaw mix
- Fresh chopped parsley
Additional Seasoning
- Fresh dill sprig
- Dry BBQ seasoning
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with avocado oil, cinnamon, and the optional refined coconut oil for extra richness. Spread evenly on a baking sheet and roast for 20 minutes. Stir to ensure even cooking, then roast for an additional 10-15 minutes until tender and caramelized.
- Prepare Pickles: In a bowl, combine minced garlic, sliced cucumber, mustard seeds, water, white vinegar, and salt. Set aside to allow the flavors to develop while other components are being prepared.
- Cook the Chicken: Place the chicken breasts in an Instant Pot or electric pressure cooker. Add the BBQ sauce and Italian dressing along with a pinch of salt. Seal the lid and cook on High Pressure for 10 minutes. Perform a quick pressure release, then shred the chicken using two forks. To intensify flavor and slightly caramelize the shredded meat, sauté the shredded chicken in the pot or a skillet for 5 minutes.
- Prepare the Coleslaw: Mix together mayonnaise, vinegar, BBQ sauce, and kosher salt to create the coleslaw dressing. Toss the shredded coleslaw mix with this dressing until evenly coated. Add fresh chopped parsley for brightness and flavor.
- Assemble the Bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, dressed coleslaw, and pickled cucumbers evenly into serving bowls. Garnish with fresh dill sprigs and a sprinkle of dry BBQ seasoning to taste. Serve immediately and enjoy!
Notes
- You can substitute chicken thighs for breasts if preferred for juicier meat.
- If you don’t have an Instant Pot, the chicken can be cooked stovetop in a covered pan over medium heat until cooked through, then shredded.
- Adjust the amount of BBQ sauce based on your preferred sauciness.
- For a spicier pickle, add red chili flakes or sliced jalapeños.
- Leftover components store well separately in the refrigerator for up to 3 days.
