BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
This recipe features BBQ chicken served with sweet potatoes, coleslaw, and pickles for a delicious meal.
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 over medium heat until cooked through, about 20 minutes.
- Mix the Whole30 BBQ sauce and Italian dressing together, then coat the chicken in the sauce.
- In a separate pot, boil sweet potatoes with chili powder and cinnamon until tender, about 15 minutes.
- For the pickles, combine dill, garlic, cucumber, mustard seeds, water, vinegar, and salt in a jar and let sit for at least 30 minutes.
- For the coleslaw, mix mayonnaise, vinegar, coconut aminos, and salt in a bowl. Stir in the coleslaw mix.
- Assemble the bowls with sweet potatoes, BBQ chicken, coleslaw, and pickles. Garnish with parsley and BBQ seasoning.
Notes
You can use shredded BBQ chicken or pork if preferred. For quick pickles, you can also use pre-sliced dill pickles.