BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)

These BBQ chicken bowls are everything I crave in a healthy, filling, and easy-to-make meal. Packed with tender shredded BBQ chicken, crispy roasted sweet potatoes, crunchy coleslaw, and tangy homemade dill pickles, this dish brings together a delicious balance of flavors and textures. I love that it’s Whole30 and paleo-friendly, but still incredibly satisfying and full of comfort.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s so customizable, quick to prep, and always leaves me full and happy. The savory, saucy chicken pairs perfectly with the natural sweetness of the roasted potatoes, and the slaw adds a refreshing crunch. The quick homemade pickles are the secret star here—tangy, crisp, and the perfect contrast to everything else. It’s easy enough for weeknights but feels special every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the BBQ Chicken:

• Boneless, skinless chicken breasts
• Whole30-compliant BBQ sauce
• Optional: Italian dressing (or sub with oil, vinegar, and seasoning)

For the Roasted Sweet Potatoes:

• Sweet potatoes, peeled and cubed
• Olive oil
• Salt and pepper
• Garlic powder or smoked paprika (optional)

For the Coleslaw:

• Shredded cabbage mix (green and purple cabbage + carrots)
• Whole30-compliant mayo
• Apple cider vinegar
• Salt and pepper

For the Quick Pickles:

• Cucumber, thinly sliced
• Vinegar (white or apple cider)
• Water
• Garlic, dill, and salt

Directions

1. Cook the chicken:
   • Instant Pot: Add chicken and BBQ sauce, pressure cook for 15 minutes, shred, and mix with more sauce.
   • Slow cooker: Cook on high for 3 hours or low for 5 hours, shred, and stir in more sauce.
   • Stovetop: Shred cooked chicken, then heat with BBQ sauce in a saucepan until warmed through.
2. Roast the sweet potatoes:
   • Toss cubed sweet potatoes with olive oil, salt, pepper, and seasonings.
   • Spread on a baking sheet and roast at 425°F for 25–30 minutes, flipping halfway, until crisp and golden.
3. Make the coleslaw:
   • Combine coleslaw mix, mayo, vinegar, salt, and pepper in a bowl. Mix well and chill until ready to serve.
4. Prepare the pickles:
   • Combine sliced cucumbers, vinegar, water, garlic, dill, and salt in a jar or bowl.
   • Let sit for at least 30 minutes for quick pickles or refrigerate for a few hours for best flavor.
5. Assemble the bowls:
   • Start with a base of roasted sweet potatoes, top with BBQ chicken, a scoop of coleslaw, and a few pickle slices.
   • Serve warm or at room temperature.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• I sometimes add avocado slices or a drizzle of ranch dressing (Whole30 compliant) to the bowls.
• For a smoky twist, I roast the sweet potatoes with chipotle powder.
• I swap out the cabbage slaw for a broccoli slaw mix when I want something different.
• Store-bought pickles work in a pinch, but the homemade ones truly elevate the whole dish.

storage/reheating

I store the components separately in the fridge for up to 4 days. I reheat the chicken and sweet potatoes in the microwave or in a skillet, and assemble the bowl fresh with chilled slaw and pickles. These bowls are great for meal prep—I just layer everything into containers and enjoy throughout the week.

FAQs

Can I use store-bought BBQ sauce?

Yes, as long as it’s Whole30 compliant if you’re following that plan. I look for sauces with no added sugar or additives.

What’s a good substitute for Italian dressing?

I mix 1½ tablespoons olive oil, ½ tablespoon vinegar, and a pinch of Italian seasoning—it works just as well.

Can I make the chicken ahead of time?

Absolutely. I often make the BBQ chicken a day or two ahead and keep it in the fridge for easy meals.

Are the pickles really necessary?

They’re optional, but I always make them—they add a crisp, tangy element that balances the richness of the chicken and potatoes.

Can I use another protein?

Yes, shredded pork or beef works well here, and I’ve even used grilled tofu for a vegetarian spin.

Conclusion

These BBQ chicken bowls with sweet potatoes and coleslaw are one of my favorite healthy comfort meals. They’re colorful, flavorful, and incredibly easy to prepare. Whether I make them for a busy weeknight or prep them ahead for a few days of lunches, this recipe never lets me down. It’s bold, wholesome, and full of everything I want in one bowl.

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