If you’re craving a meal that feels like a warm hug on a plate but still keeps things fresh and vibrant, this BBQ Chicken Bowls Recipe will be your new go-to. It’s a beautiful harmony of tender, smoky chicken coated in tangy barbecue sauce, roasted sweet potatoes that add a touch of natural sweetness, and crisp, zesty slaw and pickles that brighten every bite. Every element here plays a part in creating a dish that’s not only packed with flavor but also satisfying and colorful, making it perfect for family dinners or impressing friends with minimal fuss.
Ingredients You’ll Need
Gathering simple, versatile ingredients is what makes this BBQ Chicken Bowls Recipe so accessible yet irresistible. Each component contributes uniquely to the dish, whether it’s the smoky heat, a hint of sweetness, or the refreshing crunch that elevates every mouthful.
- Boneless skinless chicken breasts: The perfect lean protein foundation that soaks up BBQ flavors beautifully.
- BBQ sauce: Adds that rich, tangy, smoky character crucial to the dish’s heart and soul.
- Italian dressing: A touch of acidity and herbs to balance the BBQ chicken perfectly.
- Salt: Enhances all the ingredients naturally, making flavors pop.
- Sweet potatoes: Roasted to caramelized perfection, offering a sweet, tender contrast.
- Avocado oil: For roasting sweet potatoes without overpowering their-natural taste.
- Cinnamon: Just a dash to subtly elevate the sweet potatoes’ flavor profile.
- Avocado or refined coconut oil: To sauté and add richness to the shredded chicken.
- Fresh dill sprigs: For a fresh herbaceous note in the pickles.
- Minced garlic: Brings that essential depth and savory punch to the pickles.
- English cucumber slices: Crisp and cooling, a perfect pickle base.
- Mustard seeds: A pinch to add subtle zing and texture to the pickles.
- Water and white vinegar: A classic pickling combo to brighten and preserve flavors.
- Salt (for pickling): Balances acidity and enhances pickle crunch.
- Mayonnaise: Forms the creamy, tangy base of the coleslaw dressing.
- Vinegar (for dressing): Delivers that tangy bite that lifts the slaw.
- Additional BBQ sauce: Mixed in the slaw for continuity of flavor across the bowl.
- Kosher salt: Ensures the slaw is perfectly seasoned.
- Shredded coleslaw mix: Adds crunch and freshness to complement the rich chicken and sweet potatoes.
- Fresh chopped parsley: A final sprinkle for vibrant color and brightness.
- Dry BBQ seasoning: To add a finishing smoky spice that ties every element together.
How to Make BBQ Chicken Bowls Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425°F. Toss peeled and cubed sweet potatoes with avocado oil and a dash of cinnamon, then spread them out on a baking sheet. Roast for 20 minutes, give them a good stir to encourage even browning, and roast for another 10 to 15 minutes until beautifully caramelized and tender. These sweet potatoes are the comforting, slightly sweet base that complements the tangy BBQ chicken brilliantly.
Step 2: Prepare the Pickles
While the sweet potatoes develop their golden goodness, mix the pickling ingredients in a bowl—fresh dill sprigs, minced garlic, cucumber slices, mustard seeds, water, white vinegar, and salt. Set this aside so the cucumbers soak up all those lively flavors. This quick pickle adds fresh crunch and acidity that cuts through the richness of the chicken and sweet potatoes.
Step 3: Cook the BBQ Chicken
Place the chicken breasts in your Instant Pot and pour over the BBQ sauce and Italian dressing, seasoning lightly with salt. Cook on High for 10 minutes, then use the quick release function. Shred the chicken right in the pot for maximum flavor absorption, then sauté it for about 5 minutes in avocado or refined coconut oil to develop a slight crisp edge. Tender, smoky, and so juicy, this chicken will be the star of your BBQ Chicken Bowls Recipe.
Step 4: Make the Coleslaw
Combine the mayonnaise, vinegar, extra BBQ sauce, and kosher salt to create a creamy yet tangy dressing. Toss it through the shredded coleslaw mix until every strand is perfectly coated. This slaw adds a cooling crunch and an extra layer of BBQ flavor that pulls the whole bowl together.
Step 5: Assemble Your BBQ Chicken Bowls Recipe
Layer the bowl starting with those roasted sweet potatoes, mound on the shredded BBQ chicken, add a generous helping of the tangy coleslaw, and top with the crisp pickles. Sprinkle chopped parsley and dry BBQ seasoning on top to finish. The result is a bowl bursting with contrasting textures and balanced flavors that will have everyone coming back for seconds.
How to Serve BBQ Chicken Bowls Recipe
Garnishes
Fresh herbs make everything pop, so don’t skimp on parsley or dill as garnish. A light dusting of dry BBQ seasoning gives a final smoky punch and helps tie all the flavors together beautifully. You could also add a wedge of lime for an added zesty kick if you love brightness.
Side Dishes
This recipe is pretty much a whole meal, but if you want to serve something alongside, consider a simple green salad or grilled corn on the cob for a classic, summery vibe. Pickled vegetables or even a refreshing cucumber salad would also harmonize excellently with these vibrant bowls.
Creative Ways to Present
For a fun twist, serve the ingredients deconstructed on a platter and let everyone build their own bowls. Alternatively, use mason jars for a take-along lunch or picnic option, layering each element beautifully for a pretty and practical presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store each component separately in airtight containers—it helps preserve the texture and freshness. The chicken, sweet potatoes, slaw, and pickles will keep well in the fridge for about 3 to 4 days, making it easy to enjoy this BBQ Chicken Bowls Recipe again during busy weekdays.
Freezing
You can freeze the cooked and shredded BBQ chicken and roasted sweet potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture and flavor. Avoid freezing the slaw and pickles, as they are best enjoyed fresh.
Reheating
Gently reheat the chicken and sweet potatoes in a skillet or microwave until warmed through. Add a splash of water or BBQ sauce if needed to keep things moist. Toss the slaw and pickles fresh onto your bowl after reheating for the perfect contrast in texture and flavor.
FAQs
Can I make this recipe without an Instant Pot?
Absolutely! You can cook the chicken in a slow cooker or on the stovetop. Just simmer the chicken breasts in BBQ sauce and Italian dressing until fully cooked and tender, then shred and sauté as directed.
Is this recipe spicy?
It’s mildly spicy depending on your BBQ sauce choice. To keep things gentle, opt for a sweeter BBQ sauce; to turn up the heat, choose one with added chili or spice and sprinkle on some cayenne or chili powder.
Can I substitute the sweet potatoes?
Yes, roasted butternut squash or carrots work well here, adding a similar sweetness and texture to complement the BBQ chicken.
What if I want this recipe to be vegetarian or vegan?
Try swapping chicken for grilled or roasted plant-based protein like tempeh or jackfruit, and use vegan mayonnaise and BBQ sauce. The roasted sweet potatoes and slaw keep the dish colorful and satisfying.
How do I make the pickles ahead of time?
You can prepare the pickles a day ahead in the refrigerator, which actually enhances their flavor as they have more time to marinate in the tangy pickling liquid.
Final Thoughts
This BBQ Chicken Bowls Recipe is one of those meals that feels special but is so easy to make, it quickly becomes a weeknight favorite. The beautiful balance of smoky, sweet, tangy, and fresh in every bite will delight your taste buds and brighten your dinner table. Give it a go—you might just find yourself making it over and over!
Print
BBQ Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
A flavorful and hearty BBQ Chicken Bowl featuring tender shredded chicken cooked in a tangy BBQ sauce and Italian dressing, paired with roasted sweet potatoes, crunchy coleslaw, and quick pickled cucumbers, all assembled for a balanced and satisfying meal.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 3/4 cup BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons avocado oil
- Dash of cinnamon
Pickles
- 1/4 English cucumber, sliced
- Pinch mustard seeds
- 1/4 cup water
- 1/4 cup white vinegar
- 1/2 tablespoon salt
Coleslaw
- 1/2 cup + 2 tablespoons mayonnaise
- 1 1/2 tablespoons vinegar
- 3 tablespoons BBQ sauce
- 1/4 teaspoon kosher salt
- 14-ounce shredded coleslaw mix
- Fresh chopped parsley (for garnish)
Additional Ingredients and Garnish
- 1 tablespoon avocado or refined coconut oil
- Fresh dill sprig
- 1 clove garlic, minced
- Dry BBQ seasoning (quantity as preferred)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with avocado oil and a dash of cinnamon. Spread them evenly on a baking sheet and roast for 20 minutes. Stir the potatoes, then roast for an additional 10 to 15 minutes or until tender and golden brown.
- Prepare Pickles: In a bowl, combine water, white vinegar, salt, and a pinch of mustard seeds. Add the sliced English cucumber and set aside to let them pickle while the other components cook.
- Cook Chicken: Place the chicken breasts into the Instant Pot. Add BBQ sauce, Italian dressing, and salt. Cook on High Pressure for 10 minutes, then perform a quick release. Remove the chicken and shred it using two forks. Optional: In a skillet or using the sauté function of the Instant Pot, sauté the shredded chicken for 5 minutes with a tablespoon of avocado or refined coconut oil and minced garlic to enhance flavor.
- Make Coleslaw: In a mixing bowl, combine mayonnaise, vinegar, BBQ sauce, and kosher salt. Toss this dressing with the shredded coleslaw mix until evenly coated. Garnish with fresh chopped parsley.
- Assemble Bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, coleslaw, and pickled cucumbers evenly between four bowls. Garnish with fresh dill sprigs and sprinkle with dry BBQ seasoning to taste. Serve immediately and enjoy!
Notes
- Use refined coconut oil if you prefer a neutral oil flavor for sautéing chicken.
- You can substitute Italian dressing with your preferred tangy dressing or make a quick homemade version.
- If you do not have an Instant Pot, you can cook the chicken on the stovetop by simmering in BBQ sauce and Italian dressing until fully cooked, then shred.
- Adjust BBQ sauce quantity according to your desired level of sweetness and tang.
- Leftover pickles and coleslaw make great sides or sandwich toppings.
