Say hello to your new favorite weeknight dinner: BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles! This vibrant, flavor-packed meal is everything you crave from barbecue season—smoky chicken, sweet-roasted potatoes, crisp and tangy slaw, and a scattering of quick pickles—all made easy enough for a busy Monday. It’s wholesome, deeply satisfying, and guaranteed to make everyone at the table happy.
Why You’ll Love This Recipe
- All-in-one Flavor Explosion: Every bite of these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles bursts with smoky, tangy, sweet, and crunchy goodness—there’s not a dull forkful in sight.
- Meal Prep Magic: Each component can be made ahead, so you’re minutes away from a healthy, hearty meal any day of the week.
- Customizable for All Diets: Whether you’re Whole30, gluten-free, or just picky about pickles, this bowl is easy to adapt to any dietary need or preference.
- Crowd Pleaser: Family-friendly and perfect for entertaining—set it up buffet-style and let everyone build their perfect bowl!
Ingredients You’ll Need
Even though there are multiple layers in these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles, each ingredient is easy to find and adds something special—creamy, crunchy, spicy, or sweet! Trust me, you don’t want to skip a single one.
- Boneless Skinless Chicken Breasts: The main protein—tender and perfect for soaking up all that tangy BBQ flavor.
- Whole30 BBQ Sauce: The heart of that sweet and smoky chicken, keeps things healthy and full of bold taste.
- Italian Dressing: Adds a little zest and helps tenderize the chicken as it cooks.
- Sweet Potatoes: Roasted to caramelized perfection, they bring hearty sweetness and a gorgeous pop of color to your bowl.
- Chili Powder & Cinnamon: Liven up those sweet potatoes with warmth and just a whisper of spice.
- Avocado or Refined Coconut Oil: Ensures beautifully roasted, creamy-inside sweet potatoes without extra flavor interference.
- Fresh Dill, Garlic & Mustard Seeds: For quick-pickled cucumbers that add the ultimate bright, herby crunch.
- English Cucumber: Thinly sliced for pickles that snap with each bite.
- Water & Vinegar: The base for your speedy homemade pickles—don’t worry, these are optional if you’re in a rush.
- Mayonnaise (plus Apple Cider Vinegar & Coconut Aminos): Forms a creamy, tangy slaw dressing that’s hard to resist.
- Shredded Coleslaw Mix: Makes prep a breeze—just toss with dressing and you’re done!
- Fresh Parsley & Dry BBQ Seasoning: Add a pop of green and an extra sprinkle of spice for the perfect finish.
Variations
One of the best things about BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles is that they’re endlessly adaptable! Make them with your favorite barbecue sauce, use pre-cooked proteins, or swap veggies based on what’s in your fridge.
- Pulled Pork or Jackfruit: Switch out the chicken for smoky pulled pork, or go meatless with BBQ jackfruit for a delicious plant-based version.
- Different Slaw Flavors: Try a spicy jalapeño slaw or toss in shredded apples for a little sweetness and crunch.
- Store-bought Pickles: If you’re short on time, grab high-quality cold dill pickles for an ultra-fast shortcut that tastes just as good.
- Alternate Roasted Veggies: Sub in roasted butternut squash, carrots, or even crispy potatoes for a new twist each week.
How to Make BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425º F, then toss the sweet potato cubes with chili powder, cinnamon, and oil right on a baking sheet. Spread them out and roast for 20 minutes, stir, and bake for another 10–15 minutes until they’re browned on the edges and buttery-soft inside. The sweet and spicy edges make each bite pop with flavor!
Step 2: Make Quick Dill Pickles
While the potatoes cook, grab a small bowl and stir together your sliced cucumbers, fresh dill, minced garlic, a pinch of mustard seeds, water, vinegar, and salt. Let them chill at room temperature or in the fridge so they soak up all that bright, tangy flavor—fast pickles, maximum zing!
Step 3: Cook and Shred the BBQ Chicken
In your Instant Pot, combine chicken breasts, BBQ sauce, and Italian dressing. Seal and cook on High Pressure for 10 minutes, then quick release. Shred the chicken directly in the pot (two forks work, but a hand mixer makes it effortless!), then turn on Sauté for a few minutes to help the juicy chicken soak up every drop of sauce. No Instant Pot? See the tips below for stovetop and slow cooker methods!
Step 4: Toss the Coleslaw
Stir up a creamy, super-tangy dressing by combining mayo, apple cider vinegar, coconut aminos, and a dash of salt. Pour it over your bagged slaw mix and toss thoroughly (hands are the best tool here!). It’ll be crunchy, cool, and the perfect contrast to your warm BBQ chicken.
Step 5: Assemble Your Bowls!
Divide the roasted sweet potatoes, saucy BBQ chicken, and fresh coleslaw into bowls. Tuck in your quick pickles, then shower the bowls with chopped parsley and a dusting of BBQ seasoning. These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are ready to make you the dinnertime hero!
Pro Tips for Making BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
- BBQ Sauce Matters: Use your favorite BBQ sauce—spicy, smoky, or classic—just be sure it’s Whole30-compliant if needed for your dietary preference.
- Instant Pot Shortcut: For ultra-fast chicken, an Instant Pot makes shredding a breeze and locks in saucy flavor. Don’t skip the Sauté step for maximum sauce absorption!
- Pickle Perfection: Thinly slice your cucumbers for a quick-brine pickle; even five minutes of soaking is enough for crisp, zippy results.
- Slaw Prep Ahead: Toss the dressing with your slaw at least ten minutes before serving for the ideal creamy-crunchy balance, but not more than a few hours so it stays crisp.
How to Serve BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
Garnishes
Sprinkle with extra chopped parsley for a lush, fresh look, or add a dash of dry BBQ seasoning for a smoky finish. If you’re feeling fancy, a squeeze of lemon or lime right before serving makes the whole bowl sing!
Side Dishes
For a real barbecue feast, pair your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles with grilled corn on the cob, buttery cornbread muffins, or a light green salad. It turns dinner into an outdoor cookout—no grill required!
Creative Ways to Present
Set out all the toppings buffet-style so everyone can build their own customized bowl, or layer the ingredients in a large platter for a crowd-pleasing family-style dinner. For picnics, pack the components into mason jars for a fun (and portable!) BBQ layered salad.
Make Ahead and Storage
Storing Leftovers
Store each component of your BBQ Chicken Bowls in individual airtight containers and they’ll stay fresh for 3–4 days in the fridge. This makes assembling a quick meal or a packed lunch totally effortless!
Freezing
The BBQ chicken freezes beautifully—just chill, then store in an airtight freezer bag for up to 2 months. Defrost overnight in the fridge before reheating. Skip freezing the coleslaw and pickles for best texture.
Reheating
Reheat the chicken and sweet potatoes together in the microwave or in a skillet over medium heat, stirring occasionally until warmed through. Add fresh slaw and pickles after reheating for crunch and freshness.
FAQs
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Can I use rotisserie chicken for the bowls?
Absolutely! Using rotisserie chicken is a great timesaver. Simply shred it and warm with your BBQ sauce until heated through, then proceed with the rest of the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles recipe as written.
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Are these BBQ Chicken Bowls Whole30 compliant?
They can be! Just make sure to use a Whole30-compliant BBQ sauce and mayonnaise, and double-check your Italian dressing (or use the substitute provided in the notes!).
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Can I prepare any parts of this meal ahead of time?
Definitely. You can make the BBQ chicken, sweet potatoes, and even the slaw a day or two ahead. Keep each element separate until ready to serve to preserve their distinct textures.
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What’s the best BBQ sauce for this recipe?
Pick your personal favorite! Sweet, spicy, smoky—they all work. Just select a sauce that fits your taste and dietary needs. If using store-bought, look for a cleaner ingredient list for Whole30 or paleo bowls.
Final Thoughts
If you’re craving a comforting, colorful dinner packed with bold flavor, you need to give these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles a try. Once you’ve tasted this bowl’s lively crunch and smoky warmth, it’ll become a staple on your meal plan. I hope you love it as much as my family does—let me know if you make it and what fun twists you add!
Print
BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 bowls 1x
- Category: Main Course
- Method: Roasting, Instant Pot, Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a delicious and wholesome meal that combines savory BBQ chicken with roasted sweet potatoes, tangy coleslaw, and zesty pickles. It’s a perfect balance of flavors and textures in every bite.
Ingredients
For the BBQ Chicken
- 2 boneless skinless chicken breasts (about 1 1/4 pounds)
- 3/4 cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- salt (to taste)
For the Sweet Potatoes
- 2 sweet potatoes (peeled and cubed)
- 2 teaspoons chili powder
- dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
For the Quick Dill Pickles
- Sprig of fresh dill
- 1 clove garlic (minced)
- 1/4 English cucumber (sliced thin)
- Pinch yellow mustard seeds
- 1/4 cup water
- 1/4 cup white or white wine vinegar
- 1/2 tablespoon salt
For the Coleslaw
- 1/2 cup + 2 tablespoons mayonnaise
- 1 1/2 tablespoon apple cider vinegar
- 3 tablespoons coconut aminos
- 1/4 teaspoon kosher salt
- 1 14–ounce bag shredded coleslaw mix
Instructions
- Preheat oven and make sweet potatoes: Toss sweet potatoes with seasonings, roast until tender.
- Prepare pickles: Combine all pickle ingredients and set aside.
- Cook BBQ chicken: Combine ingredients in Instant Pot, then shred and coat in sauce.
- Make coleslaw: Mix dressing ingredients and toss with coleslaw mix.
- Assemble bowls: Divide components among bowls, top with pickles and parsley.
Notes
- If using a slow cooker, cook chicken covered on High for 3 hours or Low for 5 hours.
- To make chicken without slow cooker or Instant Pot, heat shredded chicken with BBQ sauce in a saucepan.
- For Whole30 compliance, ensure BBQ sauce is compliant.
- Substitute oil, vinegar, and seasoning for Italian dressing if needed.
- Use high-quality store-bought pickles as an alternative.
- Excess coleslaw can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
