Description
BBQ Chicken Sweet Potato Bowls that Delight Your Tastebuds! A delicious combination of BBQ chicken, roasted sweet potatoes, quick dill pickles, and coleslaw.
Ingredients
Scale
- BBQ Chicken
2 boneless, skinless chicken breasts (approximately 570 grams total)
180 millilitres compliant BBQ sauce
2 tablespoons Italian dressing
Salt, to taste - Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
2 teaspoons chili powder
1 dash ground cinnamon
1 tablespoon avocado oil or refined coconut oil - Quick Dill Pickles
1 sprig fresh dill
1 clove garlic, minced
60 grams English cucumber, thinly sliced
1 pinch yellow mustard seeds
60 millilitres water
60 millilitres white wine vinegar or white vinegar
0.5 tablespoon salt - Coleslaw
140 grams mayonnaise
1.5 tablespoons apple cider vinegar or white wine vinegar
3 tablespoons coconut aminos
0.25 teaspoon kosher salt
400 grams shredded coleslaw mix - To Garnish
Fresh chopped parsley
Dry BBQ seasoning
Instructions
- Preheat oven to 220°C. On a baking sheet, toss cubed sweet potatoes with chili powder, cinnamon, and oil. Spread in a single layer and roast for 20 minutes. Stir and return to oven for 10–15 minutes until edges are browned but potatoes remain tender.
- While sweet potatoes are roasting, combine fresh dill, minced garlic, cucumber slices, yellow mustard seeds, water, vinegar, and salt in a bowl. Mix well and set aside to pickle.
- Place chicken breasts, BBQ sauce, Italian dressing, and salt in the Instant Pot. Seal and cook on High Pressure for 10 minutes. Perform a quick release, shred chicken with forks or a hand mixer on low speed. Switch to Sauté mode and cook for 5 minutes, stirring until chicken is fully coated with sauce.
- In a small bowl, whisk together mayonnaise, vinegar, coconut aminos, and salt. Place shredded coleslaw mix in a medium bowl, pour dressing over, and combine thoroughly.
- Divide roasted sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with several pickle slices and garnish with fresh parsley and dry BBQ seasoning.
Notes
- Ensure to adjust the BBQ sauce for desired sweetness or spiciness.
- Feel free to substitute chicken breasts with thighs for a richer flavor.
- Store leftover pickles in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Instant Pot, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 10g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg