Description
A vibrant, healthy meal combining tender smoky chicken, crispy baked sweet potato fries, and zesty coleslaw. Whole30-compliant and perfect for families or meal prepping.
Ingredients
4 boneless chicken thighs
2 tbsp paleo-friendly BBQ sauce (no added sugars/alcohol)
1 red onion, quartered
1 medium sweet potato, cut into fries
1 tbsp olive oil
3 cups shredded cabbage
1 carrot, grated
1 1/2 tbsp avocado oil mayo
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp honey (optional for non-Whole30)
1/2 tsp paprika
Salt and pepper to taste
Instructions
Pressure cook chicken thighs with red onion and BBQ sauce for 10 minutes
Preheat oven to 400°F (200°C). Toss sweet potato fries with olive oil and bake for 15-20 minutes
In a bowl, mix cabbage and carrot with remaining coleslaw ingredients (avocado mayo, vinegar, maple syrup, honey, paprika, salt, and pepper)
Assemble bowls with chicken, fries, and coleslaw
Notes
Coleslaw can be prepared up to 24 hours in advance
Substitute chicken with turkey or shrimp for variation
Add toppings like sliced green onions, sesame seeds, or fresh herbs
Use an air fryer for crispier fries (6-8 minutes at 400°F)
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking, Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 60mg