BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)

These BBQ chicken bowls are loaded with so much goodness: shredded BBQ chicken, seasoned cubed sweet potatoes roasted until crisp, a simple coleslaw, and quick homemade dill pickles. They’re healthy and filling and surprisingly quick and easy. Whole30 and paleo, too.

Why This BBQ Chicken Is So Good!

• These paleo and Whole30 BBQ bowls are incredibly flavorful with seasoned sweet potatoes, cool and crunchy coleslaw, and tangy dill pickles. So filling and healthy and an amazing flavor combo!
• The homemade dill pickles are surprisingly simple, fast, and absolutely elevate this bowl to the next level!
• These BBQ chicken bowls with sweet potatoes and coleslaw are super easy to make thanks to an Instant Pot or slow cooker, but can easily be made without either one.

How To Make BBQ Chicken Bowls With Sweet Potatoes And Coleslaw:

1. Preheat the oven to 425º F.
2. For the sweet potatoes, toss the potatoes, chili powder, cinnamon, and avocado or refined coconut oils on a baking sheet and roast for 20 minutes. Stir them well before returning to the oven. Bake for another 10-15 minutes or until they are browning on edges, but not too crunchy or crisp.
3. Make BBQ chicken by combining all the ingredients in an Instant Pot (see notes for regular shredded chicken or if using a slow cooker). Seal and cook at High Pressure for 10 minutes. Quick-release when the time is up. Shred the chicken breasts with two forks or use a hand mixer on low speed. Turn on Sauté mode and heat for 5 minutes until the chicken is coated in sauce.
4. While the sweet potatoes roast, combine all the pickle ingredients in a small bowl and set aside.
5. To make the coleslaw, mix all ingredients other than the coleslaw mix in a small bowl. Place the coleslaw mix in a medium bowl and pour the dressing over. Combine well, using your hands if desired.
6. Assemble the bowls by dividing the sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a couple of pickle slices, and garnish with fresh chopped parsley if desired.

How To Make BBQ Chicken Without An Instant Pot

• To make your chicken in a Crockpot, combine all your BBQ chicken ingredients in the slow cooker. Cook covered on High for 3 hours or Low for 5 hours.
• To make BBQ chicken without a slow cooker or Instant Pot, shred the chicken breasts with two forks, then place in a medium saucepan over medium heat. Cover with 3/4 cup of BBQ sauce and stir until chicken is heated through and the sauce is absorbed. Add more sauce if desired.

Top Tips For Making BBQ Chicken With Sweet Potatoes And Coleslaw

• Make sure to use Whole30-compliant barbecue sauce if you want true Whole30 BBQ bowls. My recipe is a great option if you want to make your own!
• When making the BBQ chicken, if you do not have Italian dressing, substitute 1 1/2 tablespoon oil, 1/2 tablespoon white or white wine vinegar, and a small pinch of Italian seasoning.
• You can substitute pickles bought from the store for the homemade ones (but I really, really recommend the homemade version). If you’re using store-bought pickles, use high-quality cold pickles, not the bright yellow sort from the aisles.
• You can store any leftover coleslaw mix to use in other dishes. Drain excess liquid and save for another use in an airtight container in the fridge for up to 4 days.

More Delish And Healthy Recipes

• Mexican Chicken Stuffed Sweet Potatoes
• Instant Pot Carnitas
• Palmini Pasta
• Chicken Tikka Masala

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BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles

A healthy and filling bowl of BBQ chicken, sweet potatoes, coleslaw, and homemade dill pickles. Surprisingly simple and quick to make but packed full of flavor. Whole30 and paleo.

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Course Dinner, Main Course, Meal Prep

Cuisine American

Servings 4 people

Calories 503 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

BBQ Chicken

• 2 boneless skinless chicken breasts about 1 1/4 pounds
• 3/4 cup Whole30 BBQ sauce
• 2 tablespoons Italian dressing See Note
• salt to taste
• or about 2 1/2 cups shredded BBQ chicken or pork

Sweet Potatoes

• 2 sweet potatoes peeled and cubed
• 2 teaspoons chili powder
• dash of cinnamon
• 1 tablespoon avocado or refined coconut oil

Quick Dill Pickles:

• Sprig of fresh dill
• 1 clove garlic minced
• 1/4 English cucumber sliced thin
• Pinch yellow mustard seeds
• 1/4 cup water
• 1/4 cup white or white wine vinegar
• 1/2 tablespoon salt
• OR 1/4 cup sliced cold dill pickles See Note

Coleslaw:

• 1/2 cup + 2 tablespoons mayonnaise
• 1 1/2 tablespoon white apple cider, or white wine vinegar
• 3 tablespoons coconut aminos
• 1/4 tsp kosher salt
• 1 14- oz bag shredded coleslaw mix See Note

Garnish:

• Fresh chopped parsley
• Dry BBQ seasoning

Wine Pairings (NOT for Whole30!) – See Notes

• 2018 The Resident Zinfandel click to buy
• 2017 Solar Del Alma Malbec click to buy
• Epic Pursuit Rosé Wine Spritzer click to buy

Instructions

 

• Preheat oven to 425º F. Make sweet potatoes: On a baking sheet, toss all ingredients and roast for 20 m. After 20 minutes, stir well, then return to oven. Bake another 10-15 minutes or until browning on edges but not too crunchy or crisp.
  
• Make the pickles: While sweet potatoes roast, combine all pickle ingredients in a small bowl. Set aside.
  
• Make BBQ chicken: Next, combine all ingredients in an Instant Pot. Seal and cook at High Pressure for 10 minutes. Quick release when time is up then shred chicken breasts with two forks or use a hand mixer on low speed. Turn on Sauté mode and heat for 5 minutes until chicken is coated in sauce. If you do not have an Instant Pot, see Note for regular shredded chicken or slow cooker directions.
• Make coleslaw: Mix all ingredients besides coleslaw mix in a small bowl. Place coleslaw mix in a medium bowl and pour dressing over. Combine well, using hands if desired.
  
• Assemble bowls: Divide sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a couple pickle slices. Garnish with fresh chopped parsley if desired.
  

Notes

• Cooking chicken in a Crockpot: Combine all your BBQ chicken ingredients in the slow cooker. Cook covered on High for 3 hours or Low for 5 hours.
• To make without a slow cooker or Instant Pot: Shred 2 medium boneless, skinless chicken breasts with two forks, then place in a medium saucepan over medium heat. Cover with 3/4 cup of BBQ sauce and stir until chicken is heated through and sauce is absorbed. Add more sauce if desired.
• Whole30: Make sure you are using Whole30-compliant 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.
• Using store-bought pickles instead of homemade: Use high-quality cold pickles, not the bright yellow sort from the aisles.
• To save extra coleslaw: Drain excess liquid and save for another use in an airtight container in the fridge up to 4 days.
• Wine Pairings
  NO wine on Whole30 — no exceptions. I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
  This recipe has chicken, creamy barbecue, and sweet potato flavors, so you can get away with a variety of wine pairings. I recommend:
  • Zinfandel, like this one from Mendocino County, California
  • Malbec, like this one from Argentina
  • Rosé in a can, like this one

Nutrition

Calories: 503kcalCarbohydrates: 46gProtein: 15gFat: 28gSaturated Fat: 4gCholesterol: 48mgSodium: 2500mgPotassium: 780mgFiber: 6gSugar: 26gVitamin A: 9797IUVitamin C: 42mgCalcium: 89mgIron: 2mgNet Carbs: 40g

Keyword bbq, summer, whole30

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