Sweet Potatoes Coleslaw BBQ Chicken Bowls

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These BBQ chicken bowls are loaded with so much goodness: shredded BBQ chicken, seasoned cubed sweet potatoes roasted until crisp, a simple coleslaw, and quick homemade dill pickles. They’re healthy and filling and surprisingly quick and easy. Whole30 and paleo, too.

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This barbecue chicken skin is loaded with lots of goodness: grated grilled chicken, diced sweet potatoes, crunchy roasts, simple salads, and quick homemade pickles. They are healthy and filling, and surprisingly quick and easy. Whole30 and Paleo too.

Why is this grilled chicken so good!

This paleo and Whole30 roasting pan smells great with seasoned sweet potatoes, warm, crunchy coleslaw and hot fennel. A satisfying, healthy and extraordinary combination of flavors!

Homemade fennel pickles are surprisingly easy, fast, and take this bowl to the next level!

This barbecue chicken bowl with sweet potatoes and coleslaw is very easy to prepare thanks to an instant pan or slow cooker, but it can also be prepared without.

Equipment

• Instant pot

Ingredient

BBQ chicken

• 2 boneless skinless chicken breasts about 1 1/4 pounds
• 3/4 cup Whole BBQ Sauce 30
• 2 tablespoons Italian sauce See note
• Salt to taste
• or about 2 1/2 cups grated grilled chicken or pork

Sweet potato

• 2 sweet potatoes, peeled and diced
• 2 teaspoons chili powder
• Cinnamon dash
• 1 tablespoon avocado or refined coconut oil

Quick cucumber from fennel:

Fresh sprig of fennel

• 1 clove of chopped garlic
• 1/4 of an English cucumber, thinly sliced
• Pinch of yellow mustard
• 1/4 cup water
• 1/4 cup white or white wine vinegar
• 1/2 tablespoon salt
• OR 1/4 cup chopped cold pickles See note

Green Salad:

• 1/2 cup + 2 tablespoons mayonnaise
• 1 1/2 tablespoons white apple cider or white wine vinegar
• 3 tablespoons coconut amino acids
• 1/4 teaspoon L. Kosher salt
• 1 sachet of 14 ounces of grated coleslaw mixture See note

Decoration:

• Fresh chopped parsley
• Dry seasoning for roasting

Sweet Potatoes Coleslaw BBQ Chicken Bowls

Manual

1. Preheat oven to 425 ° F. Prepare sweet potato: Combine all ingredients in a baking sheet and bake for 20 m. Stir well after 20 minutes and then return to the oven. Bake for another 10-15 minutes, or until the edges are browned but not too crispy or crunchy.
2. Preparing the pickles: When roasting the sweet potatoes, mix all the pickled ingredients in a small bowl. Set aside.
3. Make grilled chicken: then combine all ingredients in an instant pan. Cover and cook on high for 10 minutes. Quick release when the time is up, cut the chicken breasts with two forks or use a hand mixer on low speed. Turn on the saute mode and simmer for 5 minutes until the chicken is covered in sauce. If you don't have an instant pan, see notes for regularly grated chicken or slow cook instructions.
4. Prepare the coleslaw: Combine all ingredients except the coleslaw mixture in a small bowl. Place the coleslaw mixture in a medium bowl and pour over the sauce. Combine it well with your hands if desired.
5. Arrange the bowls: Evenly distribute the sweet potatoes, roasted chicken and coleslaw in 4 bowls. Sprinkle with a few cucumber slices. Optionally, garnish with freshly cut parsley.

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