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
Scale
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.
