BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles
- Number of Servings: 8
Ingredients
4 tsp Chili powder 2 1tsp Coconut Oil 1 head, large (about 7" dia) Cabbage, fresh 1 large (8-1/4" long) Cucumber (peeled) 2 clove Garlic 4 sweetpotato, 5" long Sweet potato 3 tbsp Vinegar, white wine 8 tbsp Vinegar, white wine 18 tsp Coconut Aminos (Coconut Secret) 350 G Hughes SmokeHouse Sugar Free BBQ Sauce Original (2 Tbsp) 24 ounces Chicken Breast (cooked), no skin, roasted 8 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
1. Preheat oven to 425� F.
2. Make sweet potatoes: On a baking sheet, toss all ingredients and roast for 20 m. After 20 minutes, stir well, then return to oven. Bake another 10-15 minutes or until browning on edges but not too crunchy or crisp.
3. Make BBQ chicken: Next, combine all ingredients in an Instant Pot. Seal and cook at High Pressure for 10 minutes. Quick release when time is up then shred chicken breasts with two forks or use a hand mixer on low speed. Turn on Saut� mode and heat for 5 minutes until chicken is coated in sauce. If you do not have an Instant Pot, see Note for regular shredded chicken or slow cooker directions.
4. Make the pickles: While sweet potatoes roast, combine all pickle ingredients in a small bowl. Set aside.
5. Make coleslaw: Mix all ingredients besides coleslaw mix in a small bowl. Place coleslaw mix in a medium bowl and pour dressing over. Combine well, using hands if desired.
6.
Assemble bowls: Divide sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a couple pickle slices. Garnish with fresh chopped parsley if desired.
Serving Size: 8 Servings
2. Make sweet potatoes: On a baking sheet, toss all ingredients and roast for 20 m. After 20 minutes, stir well, then return to oven. Bake another 10-15 minutes or until browning on edges but not too crunchy or crisp.
3. Make BBQ chicken: Next, combine all ingredients in an Instant Pot. Seal and cook at High Pressure for 10 minutes. Quick release when time is up then shred chicken breasts with two forks or use a hand mixer on low speed. Turn on Saut� mode and heat for 5 minutes until chicken is coated in sauce. If you do not have an Instant Pot, see Note for regular shredded chicken or slow cooker directions.
4. Make the pickles: While sweet potatoes roast, combine all pickle ingredients in a small bowl. Set aside.
5. Make coleslaw: Mix all ingredients besides coleslaw mix in a small bowl. Place coleslaw mix in a medium bowl and pour dressing over. Combine well, using hands if desired.
6.
Assemble bowls: Divide sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a couple pickle slices. Garnish with fresh chopped parsley if desired.
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 286.8
- Total Fat: 7.3 g
- Cholesterol: 52.7 mg
- Sodium: 532.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 6.2 g
- Protein: 23.0 g