BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
This recipe features BBQ chicken served over sweet potatoes, topped with coleslaw and dill pickles.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the BBQ Chicken
- 2 pieces boneless skinless chicken breasts about 1 ¼ pounds
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing see Notes
- salt to taste
For the Sweet Potatoes
- 2 pieces sweet potatoes peeled and cubed
- 2 teaspoons chili powder
- dash cinnamon
- 1 tablespoon avocado or refined coconut oil
For the Quick Dill Pickles
- 1 sprig fresh dill
- 1 clove garlic minced
- ¼ piece English cucumber sliced thin
- pinch yellow mustard seeds
- ¼ cup water
- ¼ cup white or white wine vinegar
- ½ tablespoon salt
For the Coleslaw
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar or white wine vinegar
- 3 tablespoons coconut aminos
- ¼ teaspoon kosher salt
- 1 14-ounce bag shredded coleslaw mix see Notes
To Garnish
- fresh chopped parsley
- dry BBQ seasoning
Instructions
- Cook the chicken breasts in a skillet until fully cooked. Shred or chop the chicken.
- Prepare sweet potatoes by boiling until tender, then season with chili powder, cinnamon, and oil.
- Mix the ingredients for coleslaw together in a bowl.
- Combine dill pickles ingredients and allow to sit for a few minutes.
- Assemble the bowls with sweet potatoes, BBQ chicken, coleslaw, and dill pickles.
Notes
Use 2 ½ cups of shredded BBQ chicken or pork as a shortcut. Adjust ingredients based on personal preference.