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BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

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4.3 from 9 reviews

These BBQ Chicken Bowls combine tender, flavorful Instant Pot BBQ chicken with roasted sweet potatoes, crisp coleslaw, and tangy homemade dill pickles for a satisfying and wholesome meal. Ideal for meal prep or a quick dinner, this Whole30 and paleo-friendly recipe is packed with vibrant flavors and textures, perfect for a nutritious lunch or dinner bowl.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 bowls

Ingredients

For the BBQ Chicken

  • 2 boneless skinless chicken breasts (about 1 ¼ pounds)
  • ¾ cup BBQ sauce (Whole30-compliant if desired)
  • 2 tablespoons Italian dressing (or substitute 1 ½ tablespoon oil, ½ tablespoon white or white wine vinegar, and a pinch of Italian seasoning)
  • Salt to taste
  • Alternatively, about 2 ½ cups shredded BBQ chicken or pork

For the Sweet Potatoes

  • 2 sweet potatoes, peeled and cubed
  • 2 teaspoons avocado or refined coconut oil
  • Dash of cinnamon
  • Salt to taste (assumed from typical roasting)

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 as a substitute

For the Coleslaw

  • ½ cup + 2 tablespoons mayonnaise
  • 1 ½ tablespoon apple cider or white wine vinegar
  • 3 tablespoons sugar or preferred sweetener (assumed from typical coleslaw dressings)
  • ¼ teaspoon kosher salt
  • 1 14-ounce bag shredded coleslaw mix

To Garnish

  • Fresh chopped parsley
  • Dry BBQ seasoning (optional)

Instructions

  1. Preheat and roast sweet potatoes: Preheat your oven to 425º F. Toss the peeled and cubed sweet potatoes with avocado or refined coconut oil, a dash of cinnamon, and salt to taste on a baking sheet. Roast for 20 minutes, stir well, then continue to bake for another 10 to 15 minutes until edges begin to brown but the potatoes aren’t overly crisp.
  2. Prepare quick dill pickles: While the sweet potatoes roast, combine the fresh dill sprig, minced garlic, thinly sliced English cucumber, yellow mustard seeds, water, white or white wine vinegar, and salt in a small bowl. Set aside to marinate and develop flavors.
  3. Cook BBQ chicken in Instant Pot: Place the chicken breasts, BBQ sauce, Italian dressing, and salt into the Instant Pot. Seal the lid and cook on High Pressure for 10 minutes. Once complete, perform a quick pressure release. Shred the chicken breasts using two forks or a hand mixer on low speed. Switch to Sauté mode and heat the shredded chicken for 5 more minutes, stirring until the chicken is fully coated and the sauce is heated through.
  4. Make coleslaw: In a small bowl, mix the mayonnaise, apple cider or white wine vinegar, sugar, and kosher salt to create the dressing. In a medium bowl, place the shredded coleslaw mix and pour the dressing over it. Toss thoroughly with your hands or a spoon to combine evenly.
  5. Assemble bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, and coleslaw equally among 4 bowls. Top each bowl with a few slices of pickles and garnish with fresh chopped parsley and optional dry BBQ seasoning for an extra flavor boost.
  6. Optional cooking methods for chicken: For crockpot cooking, combine all BBQ chicken ingredients in a slow cooker and cook covered on High for 3 hours or Low for 5 hours. For stovetop, shred cooked chicken breasts and heat in a saucepan with BBQ sauce until warmed through.

Notes

  • Substitute Italian dressing with oil, vinegar, and Italian seasoning if unavailable.
  • Use Whole30-compliant BBQ sauce to keep recipe Whole30-friendly.
  • If using store-bought pickles, opt for high-quality cold pickles rather than bright yellow varieties.
  • Leftover coleslaw can be drained of excess liquid and stored in an airtight container in the refrigerator for up to 4 days.
  • To make without Instant Pot or slow cooker, shred cooked chicken, warm with BBQ sauce on stovetop until heated through.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Whole30

Find it online: https://monicarecipes.com/bbq-chicken-bowls-with-sweet-potatoes-coleslaw-and-pickles-recipe/