Description
A vibrant meat-and-veg harmony with tender shredded chicken in smoky sauce, roasted sweet potatoes, tangy coleslaw, and briny pickles. A comforting, modern twist on American BBQ.
Ingredients
2 boneless skinless chicken breasts
¾ cup Whole30 BBQ sauce
2 tablespoons Italian dressing
dash of salt and pepper
dash of garlic powder
1 medium sweet potato (peeled and cubed)
3 cups shredded cabbage
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
½ cup chopped carrots
3–4 dill pickles (thinly sliced)
1 teaspoon yellow mustard
Instructions
Season chicken breasts with salt, pepper, and garlic powder
Combine BBQ sauce and Italian dressing in a bowl; coat chicken and let marinate 15+ minutes
Cook chicken: Simmer in Instant Pot on high pressure for 10 minutes (natural release) or bake at 400°F (200°C) for 20–25 minutes, flipping halfway
Shred cooked chicken with a fork
Toss roasted sweet potato cubes (parboiled 5–7 minutes then baked at 425°F (220°C) for 20–25 minutes) with 2–3 tablespoons of remaining sauce
Mix coleslaw ingredients (cabbage, mayonnaise, vinegar, honey, carrots) in a large bowl
Assemble bowls: Layer sweet potatoes, chicken, coleslaw, and pickles, drizzling additional sauce as desired
Notes
Use parboiled sweet potatoes for crisp edges.
Substitute lime juice for apple cider vinegar if preferred.
Add 1 clove roasted garlic to coleslaw for extra depth.
Store leftovers in airtight containers up to 3 days.
Use honey or maple syrup as sweetener alternative.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Simmering/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 lb total weight)
- Calories: 580
- Sugar: 12g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 140mg