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BBQ Chicken Bowls with Sweet Potatoes and Coleslaw

BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
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BBQ Chicken Bowls with Sweet Potatoes and Coleslaw deliver a vibrant, nutritious meal combining tender BBQ chicken, naturally sweet roasted sweet potatoes, and a crisp, tangy coleslaw. This quick and easy dish features balanced flavors and textures perfect for lunch or dinner any day of the week.

Ingredients

Scale

For the BBQ Chicken

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1/2 cup BBQ sauce (smoky and tangy)
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp smoked paprika or garlic powder (optional)

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp smoked paprika (optional)

For the Coleslaw

  • 2 cups thinly sliced green cabbage
  • 1 cup grated or julienned carrots
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or sugar
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp finely chopped fresh herbs (parsley or cilantro), optional

Optional Garnishes and Add-ons

  • Fresh cilantro or parsley
  • Toasted sesame seeds or crushed peanuts
  • Lemon juice (a squeeze, for brightness)

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them with olive oil, salt, pepper, and smoked paprika. Spread evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized on the edges.
  2. Cook the BBQ Chicken: While the sweet potatoes are roasting, heat a skillet over medium heat. Season the chicken breasts or thighs with salt, pepper, and smoked paprika or garlic powder. Cook the chicken until browned and fully cooked, about 6-7 minutes per side. Once cooked, shred the chicken with two forks or slice it into strips. Toss the chicken with BBQ sauce until fully coated.
  3. Prepare the Coleslaw: In a bowl, combine thinly sliced green cabbage, grated carrots, and finely chopped fresh herbs if using. For the dressing, mix mayonnaise or Greek yogurt with apple cider vinegar, honey or sugar, salt, and pepper until smooth. Toss the dressing with the vegetable mix until evenly coated but still crisp.
  4. Assemble the Bowls: Divide the roasted sweet potatoes evenly among serving bowls as the base. Layer a generous portion of BBQ chicken on top, then add a scoop of fresh coleslaw. Garnish with additional fresh herbs, toasted sesame seeds, or crushed peanuts if desired. Serve immediately and enjoy.

Notes

  • Roast sweet potato cubes evenly by cutting them to similar sizes for consistent cooking.
  • Using homemade BBQ sauce lets you control the sugar levels and tailor the flavor.
  • Coleslaw tastes even better if it rests in the fridge for about an hour before serving.
  • Do not overcrowd the pan when cooking chicken to ensure a nice sear instead of steaming.
  • Add a squeeze of fresh lemon juice to the coleslaw just before serving for extra brightness.

Nutrition

Keywords: BBQ chicken bowl, sweet potato bowl, coleslaw, healthy chicken recipe, gluten free dinner, quick chicken recipe, weeknight dinner

Find it online: https://cherrycooks.com/bbq-chicken-bowls-with-sweet-potatoes-and-coleslaw/