Shredded BBQ Chicken Bowls, seasoned cubed sweet potatoes roasted until crisp, a simple coleslaw, and quickly prepared dill pickles to make up these BBQ chicken bowls.
They’re nutritious and filling, as well as surprisingly quick and simple to prepare. Whole30 and paleo are also options.
Why Is This Recipe So Delicious?
- With seasoned sweet potatoes, cold and crisp coleslaw, and acidic dill pickles, these paleo and Whole30 BBQ bowls are very tasty. So satisfying and healthful, with a fantastic flavor combination!
- The handmade dill pickles are easy to make and add a lot of flavor to this bowl.
- These BBQ chicken bowls with sweet potatoes and coleslaw are simple to make with an Instant Pot or slow cooker, but they can also be done without one.
How to Make It?
- Preheat the oven to 425 degrees Fahrenheit.
- To make the sweet potatoes, sprinkle the potatoes with chili powder, cinnamon, avocado, or refined coconut oils and roast for 20 minutes on a baking pan. Before putting them back in the oven, give them a good stir. Bake for an additional 10-15 minutes, or until the edges are browning but not becoming too crunchy or crisp.
- Combine all of the ingredients in an Instant Pot to make BBQ chicken (see notes for regular shredded chicken or if using a slow cooker). Cook for 10 minutes at High Pressure after sealing. When the timer runs out, quickly release it. Use two forks to shred the chicken breasts or a low-speed hand mixer. Heat for 5 minutes on Sauté mode, until the chicken is coated in sauce.
- Combine all of the pickle ingredients in a small bowl and leave aside while the sweet potatoes roast.
- In a small mixing bowl, combine all ingredients except the coleslaw mix to prepare the coleslaw. Pour the dressing over the coleslaw mix in a medium mixing bowl. If desired, use your hands to thoroughly combine the ingredients.
- Divide the sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls to make the bowls. Add a few pickle slices on top, and if preferred, fresh chopped parsley.
Without Using An Instant Pot, Here’s How To Make It
- To create your chicken in the Crockpot, put all of the ingredients for the BBQ chicken in the slow cooker. Cook on high for 3 hours or low for 5 hours, covered.
- Shred the chicken breasts with two forks and place them in a medium saucepan over medium heat to prepare BBQ chicken without a slow cooker or Instant Pot. Stir in 3/4 cup BBQ sauce until the chicken is heated thoroughly and the sauce has been absorbed. If desired, add extra sauce.
- If you want authentic Whole30 BBQ bowls, be sure you use Whole30-compliant barbecue sauce.
- If you don’t have Italian dressing, add 1 1/2 tablespoon oil, 1/2 tablespoon white or white wine vinegar, and a small amount of Italian spice when preparing the BBQ chicken.
- You can use store-bought pickles instead of making your own (but I recommend the homemade version). If you’re going to utilize store-bought pickles, go for high-quality cold pickles rather than the bright yellow aisle pickles.
- Any leftover coleslaw mix can be used in other meals besides these Whole30 BBQ bowls. Drain any extra liquid and store it in an airtight container in the refrigerator for up to four days.
BBQ Chicken Bowls
|15-minute prep time
1 hour to cook
1 hour 15 minutes in total
BBQ chicken, sweet potatoes, coleslaw, and handmade dill pickles in a healthy and delicious bowl. Surprisingly easy and quick to prepare, but bursting with taste. Whole30 and Paleo are two diets that I follow.
For the BBQ Chicken
- 2 boneless skinless chicken breasts about 1 ¼ pound
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing see Notes
- salt to taste
- or about 2 1/2 cups shredded BBQ chicken or pork
For the Sweet Potatoes
- 2 sweet potatoes peeled and cubed
- 2 teaspoons chili powder
- dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
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 use ¼ cup sliced cold dill pickles See Notes
For the 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 of shredded coleslaw mix see Notes
- Fresh chopped parsley
- Dry BBQ seasoning
- Instant Pot
Instructions For BBQ Chicken Bowls
- Preheat the oven to 425 degrees Fahrenheit. To make sweet potatoes, combine all ingredients on a baking sheet and roast for 20 minutes. After 20 minutes, give it a good toss and put it back in the oven. Bake for an additional 10-15 minutes, or until the edges are browning but not too crunchy or crisp.
- To make the pickles, combine all pickle ingredients in a small bowl while the sweet potatoes are roasting. Remove from the equation.
- Next, make the BBQ chicken by combining all of the ingredients in an Instant Pot. Cook for 10 minutes at High Pressure after sealing. When the timer goes off, quickly release the chicken breasts and shred them with two forks or a low-speed hand mixer. Turn on the Sauté mode and cook for 5 minutes, or until the chicken is thoroughly coated in the sauce. If you don’t have an Instant Pot, follow the instructions for ordinary shredded chicken or a slow cooker.
- To make the coleslaw, combine all ingredients in a small bowl, except the coleslaw mix. In a medium mixing bowl, combine the coleslaw mix and the dressing. If desired, use your hands to thoroughly combine the ingredients.
- Assemble the bowls as follows: In 4 bowls, evenly distribute sweet potatoes, BBQ chicken, and coleslaw. Add a few pickle slices on top. If desired, garnish with fresh chopped parsley.
- Cooking chicken in a Crockpot: Combine all of the BBQ chicken ingredients in a slow cooker. Cook on high for 3 hours or low for 5 hours, covered.
- To prepare without a slow cooker or Instant Pot, follow these steps: With two forks, shred 2 medium boneless, skinless chicken breasts and place in a medium saucepan over medium heat. Stir in 3/4 cup BBQ sauce until chicken is well cooked and the sauce has been absorbed. If desired, add extra sauce.
- Make sure you’re using a Whole30-approved BBQ sauce.
- If you don’t have Italian dressing for BBQ chicken: Substitute 1 1/2 tablespoon oil, 1/2 tablespoon white or white wine vinegar, and a small pinch of Italian seasoning.
- Use store-bought pickles rather than making your own: Use high-quality cold pickles rather than bright yellow aisle pickles.
- To save extra coleslaw: Drain excess liquid and save for another use in an airtight container in the fridge for up to 4 days.
Calories: 503kcal, Carbohydrates: 46g, Protein: 15g, Fat: 28g, Saturated Fat: 4g, Cholesterol: 48mg, Sodium: 2500mg, Potassium: 780mg, Fiber: 6g, Sugar: 26g, Vitamin A: 9797IU, Vitamin C: 42mg, Calcium: 89mg, Iron: 2mg, Net Carbs: 40g