Ingredients
Scale
- 2 boneless skinless chicken breasts (~1 1/4 pounds)
- 3/4 cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
- Or ~2 1/2 cups shredded BBQ chicken or pork
- 2 sweet potatoes (peeled & cubed)
- 2 teaspoons chili powder
- Dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
- Sprig 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
- 1/4 cup sliced cold dill pickles (optional)
- 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
- Garnish: Fresh parsley, dry BBQ seasoning
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with oil, chili powder, and cinnamon on baking sheet. Roast 20 minutes, stir, then bake 10–15 more minutes.
- Prepare pickles: combine dill, garlic, cucumber, mustard seeds, water, vinegar, and salt in small bowl; set aside.
- BBQ chicken: combine chicken, BBQ sauce, Italian dressing, and salt in Instant Pot. Cook High Pressure 10 minutes, quick release, shred chicken, sauté 5 minutes to coat with sauce.
- Coleslaw: mix mayonnaise, vinegar, coconut aminos, salt. Pour over coleslaw mix and combine well.
- Assemble bowls: divide sweet potatoes, BBQ chicken, coleslaw among 4 bowls. Top with pickles and garnish with parsley and BBQ seasoning.
Notes
- Italian dressing: store-bought or homemade works.
- Cold dill pickles: optional if not making pickles.
- Coleslaw mix: pre-shredded is fine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Instant Pot, Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg