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BBQ Chicken Bowls with Sweet Potatoes Coleslaw and Pickles make for the kind of meal you turn to when you crave a comforting dinner with tons of flavor and satisfying texture. With a little planning these hearty bowls come together quickly and can be customized easily. I first tried this combination when I had leftover BBQ chicken and was amazed how well it pairs with creamy coleslaw tangy pickles and caramelized sweet potatoes.
I whipped this up on a busy weeknight and the family cleaned their bowls without a single complaint. Ever since it has become our reward dinner after long days.
Ingredients
- Boneless skinless chicken breasts: choose firm plump breasts for best shredding
- BBQ sauce: look for a sauce with minimal sugar and real spices especially if following Whole30
- Italian dressing: adds zippy flavor try to select a dressing with fresh herbs and no added sugar
- Sweet potatoes: go for firm smooth skin without bruises they roast best and hold their shape
- Chili powder: delivers smoky heat check freshness for best punch
- Cinnamon: a tiny dash enhances the potatoes natural sweetness
- Avocado or refined coconut oil: use for higher roasting temps and neutral flavor
- Fresh dill: classic for pickles opt for bright fragrant stalks
- Garlic: fresh garlic turns quick pickles into something special
- English cucumber: thin tight crisp varieties work best for crunch
- Yellow mustard seeds: bring tanginess to homemade pickles
- Water and white vinegar: create the pickle brine use a clean bright vinegar for best taste
- Kosher salt: seasons every component try flaky varieties for easy mixing
- Mayonnaise: creamy base for slaw look for clean ingredient mayo or make your own
- Apple cider vinegar: gives tartness and brightness to slaw
- Coconut aminos: sweet complexity makes the coleslaw unique and paleo friendly
- Shredded coleslaw mix: a convenient shortcut for crunchy veggies buy freshly bagged if possible
- Fresh parsley: brightens the bowls try flat leaf for stronger flavor
- Dry BBQ seasoning: adds another layer of smokiness sprinkle as garnish
Step-by-Step Instructions
- Prepare and Roast Sweet Potatoes:
- Toss sweet potato cubes with oil chili powder cinnamon and a generous pinch of salt on a baking sheet. Roast in a preheated oven at 425 F for twenty minutes then stir the potatoes to encourage even browning. Return to oven for another ten to fifteen minutes until edges are browning but pieces are tender with a caramelized crust.
- Make the Quick Dill Pickles:
- While the sweet potatoes roast mix together sliced cucumber chopped dill minced garlic mustard seeds salt water and vinegar in a small bowl. Let the mixture sit at room temperature so the flavors infuse and cucumber softens.
- Cook BBQ Chicken:
- Place chicken breasts BBQ sauce Italian dressing and a pinch of salt into the Instant Pot. Seal and cook on High Pressure for ten minutes. When time is up use the quick release to open the pot then shred the chicken directly in the pot with two forks or with a hand mixer on low. If needed turn on Sauté mode for five minutes so the chicken absorbs all the sauce. For stovetop or slow cooker methods see substitution tips below.
- Make the Coleslaw:
- In a small bowl combine mayonnaise apple cider vinegar coconut aminos and kosher salt. Add this dressing to a larger bowl holding the coleslaw mix tossing well to coat everything and using clean hands to work in the dressing for best creaminess.
- Assemble the Bowls:
- Divide the roasted sweet potatoes BBQ chicken and coleslaw evenly among four serving bowls. Top each with a few quick dill pickle slices. Garnish with a sprinkle of chopped parsley and a pinch of dry BBQ seasoning if you like.
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I always use extra fresh dill for pickles it reminds me of my grandmother’s garden in summer and the scent instantly makes this meal special. Once my husband walked through the door and guessed dinner was pickles and BBQ just from the aroma.
Storage Tips
Store each component Separately in airtight containers in the fridge. BBQ chicken and sweet potatoes hold for up to four days. Coleslaw can be stored for three to four days just drain any excess liquid before returning to the fridge. Pickles get even better after a day in the brine.
Ingredient Substitutions
No Instant Pot Use a slow cooker and cook chicken on High for three hours or Low for five hours until shreddable. No Italian dressing Stir together one and a half tablespoons oil half tablespoon vinegar and a pinch of Italian seasoning. Store bought pickles are fine but avoid overly yellow soft types and seek out cold crisp dills for best results.
Serving Suggestions
For extra crunch add thin sliced radishes or a sprinkle of toasted pumpkin seeds. If you love spice finish with thin slices of pickled jalapeno. Leftover BBQ chicken or pork from another meal works beautifully here.
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Cultural and Historical Context
Bowls like this mix traditions from Southern barbecue smoky meats and vinegar slaw with modern meal prep culture. Bringing the components together in one bowl is inspired by fast casual restaurants but every element is rooted in classic family recipes. For many families dishes like these represent easy ways to eat together with variety and bold flavor.
Recipe FAQs
- → Can chicken be cooked without an Instant Pot?
Yes, use a slow cooker on high for 3 hours or low for 5, or cook in a saucepan with BBQ sauce until the chicken is cooked through and easily shredded.
- → What’s a quick alternative to homemade pickles?
Use high-quality cold dill pickles from the refrigerated section. Avoid bright yellow, shelf-stable varieties for best flavor.
- → How can I store leftover coleslaw?
Drain excess liquid and refrigerate in an airtight container for up to 4 days for later use.
- → What sauce works best for Whole30 compliance?
Select a Whole30-compliant BBQ sauce and check label ingredients to ensure there’s no added sugar or noncompliant oils.
- → Can I substitute another protein for chicken?
Shredded pork works well and absorbs BBQ sauce beautifully, so feel free to swap as desired.