BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
Ingredients
The BBQ Chicken
-
1¼
pounds
boneless skinless chicken breasts
-
¾
cup
Whole30 BBQ sauce
-
2
tablespoons
Italian dressing
-
to taste
none
salt
-
2½
cups
shredded BBQ chicken or pork
The Sweet Potatoes
-
2
none
sweet potatoes, peeled and cubed
-
2
teaspoons
chili powder
-
a dash
none
cinnamon
-
1
tablespoon
avocado or refined coconut oil
The Quick Dill Pickles
-
1
sprig
fresh dill
-
1
clove
garlic, minced
-
¼
none
English cucumber, sliced thin
-
a pinch
none
yellow mustard seeds
-
¼
cup
water
-
¼
cup
white or white wine vinegar
-
½
tablespoon
salt
-
¼
cup
sliced cold dill pickles
The Coleslaw
-
½
cup
mayonnaise
-
1½
tablespoons
apple cider vinegar or white wine vinegar
-
3
tablespoons
coconut aminos
-
¼
teaspoon
kosher salt
-
1
14-ounce bag
shredded coleslaw mix
To Garnish
-
to taste
none
fresh chopped parsley
-
to taste
none
dry BBQ seasoning
Instructions
- Preheat the oven to 425º F.
- Toss sweet potatoes with oil, chili powder, and cinnamon on a baking sheet and roast for 20 minutes.
- Stir the sweet potatoes and return to the oven for another 10-15 minutes until browned.
- Combine all pickle ingredients in a small bowl and set aside.
- In an Instant Pot, combine BBQ chicken ingredients, seal, and cook on High Pressure for 10 minutes.
- Quick release the pressure, shred the chicken, and heat on Sauté mode for 5 minutes.
- Mix coleslaw dressing ingredients in a small bowl, then combine with coleslaw mix in a medium bowl.
- Assemble the bowls by dividing sweet potatoes, BBQ chicken, and coleslaw among 4 bowls, and top with pickle slices and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
503
Total fat
28g
Total carbohydrates
46g
Total protein
15g
Sodium
2500mg
Cholesterol
48mg
You might also like