Description
This BBQ Chicken Bowl recipe combines tender shredded chicken in tangy barbecue sauce with roasted sweet potatoes, creamy coleslaw, and tangy pickles for a satisfying and flavorful meal. Perfect for meal prep or a wholesome dinner, these bowls can be served over brown rice or quinoa for an extra boost of whole grains. The recipe features simple, fresh ingredients and easy roasting and stovetop cooking techniques.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
BBQ Chicken
- 2 cups cooked and shredded chicken
- 1/2 cup barbecue sauce, plus more for drizzling
Coleslaw
- 2 cups shredded coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
Additional Ingredients
- 1/2 cup sliced pickles (dill or bread & butter)
- Cooked brown rice or quinoa for serving (optional)
- Fresh parsley or green onions for garnish (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
- Prepare the Coleslaw: While the sweet potatoes roast, combine the shredded coleslaw mix, mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper in a bowl. Toss well to combine and refrigerate until ready to serve to keep it fresh and crisp.
- Heat the BBQ Chicken: Heat a skillet or saucepan over medium heat. Add the cooked shredded chicken and barbecue sauce to the pan and warm through, stirring occasionally, for about 5 minutes until completely heated and coated with sauce.
- Assemble the Bowls: If using, start with a base of cooked brown rice or quinoa in each bowl. Then layer the roasted sweet potatoes, warm BBQ chicken, coleslaw, and sliced pickles on top. Drizzle with additional barbecue sauce and garnish with fresh parsley or green onions for added flavor and color.
Notes
- Use rotisserie chicken for a convenient shortcut to save time.
- For a lighter, grain-free option, serve the bowl over a bed of greens instead of rice or quinoa.
- This recipe is great for meal prep; store each component separately in airtight containers and assemble just before eating to keep textures fresh.
- Ensure your barbecue sauce is gluten-free if adhering to a gluten-free diet.
