Description
A filling bowl of BBQ chicken, sweet potatoes, coleslaw, and homemade dill pickles. Whole30 and paleo friendly.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 3/4 cup BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
- 2 sweet potatoes peeled and cubed
- 2 teaspoons avocado oil
- Dash cinnamon
- 1 tablespoon avocado or refined coconut oil
- Fresh dill sprig
- 1 clove garlic minced
- 1/4 English cucumber sliced
- Pinch mustard seeds
- 1/4 cup water
- 1/4 cup white vinegar
- 1/2 tablespoon salt
- 1/2 cup + 2 tablespoons mayonnaise
- 1 1/2 tablespoon vinegar
- 3 tablespoons BBQ sauce
- 1/4 teaspoon kosher salt
- 14-ounce shredded coleslaw mix
- Fresh chopped parsley
- Dry BBQ seasoning
Instructions
- Preheat oven to 425°F and roast sweet potatoes 20 minutes, stir, then roast 10-15 more minutes.
- Combine pickle ingredients in bowl and set aside.
- Cook chicken with BBQ sauce and Italian dressing in Instant Pot 10 minutes on High, quick release, shred, sauté 5 minutes.
- Mix coleslaw dressing ingredients, combine with shredded mix.
- Assemble bowls with sweet potatoes, chicken, slaw, and pickles. Garnish and serve.
Notes
- Use Whole30 compliant BBQ sauce if needed.
- Slow cooker: cook chicken on High 3 hours or Low 5 hours.
- Store components separately up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting and Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg