BBQ Chicken Bowls
Smoky BBQ chicken, roasted sweet potatoes, and creamy coleslaw come together in this easy BBQ Chicken Sweet Potato Bowl for a hearty, meal prep-friendly lunch or dinner.
Servings 4
Calories 503kcal
Ingredients
- 1 lb chicken shredded
- 1 cup BBQ sauce
- 1 large sweet potato, cubed
- 1 , 14 oz bag of coleslaw mix
- 1 green onion, sliced
- 3 tbsp mayo
- 1 tsp white vinegar
- 3 tbsp coconut aminos
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 tbsp avocado oil
Instructions
- Heat a large skillet over medium-high heat and add a drizzle of avocado oil. Season the chicken with salt, pepper, and garlic powder. Cook for about 4-5 minutes per side, or until the chicken is almost cooked through but still a few degrees shy of 165°F.
- Pour the BBQ sauce into the skillet and reduce the heat to medium-low. Turn the chicken to coat it in the sauce and let it simmer for 2-3 minutes, flipping once, until the chicken reaches 165°F and the sauce has thickened slightly.
- Transfer the chicken to a cutting board and shred it using two forks, a hand mixer, or a stand mixer. Return the shredded chicken to the skillet and toss it in the remaining BBQ sauce until evenly coated and warmed through.
- Meanwhile, preheat your oven to 425°F. Spread the cubed sweet potatoes onto a baking sheet, drizzle with avocado oil, and season with salt, pepper, and garlic powder. Roast for 25-30 minutes, or until tender and lightly browned.
- To make the coleslaw, combine the coleslaw mix, mayo, white vinegar, coconut aminos, salt, and garlic powder in a large bowl. Toss until everything is evenly coated.
- Assemble the bowls by dividing the roasted sweet potatoes between serving bowls. Top with the BBQ chicken and coleslaw, then finish with an extra drizzle of BBQ sauce and sliced green onions.
Nutrition
Calories: 503kcal | Carbohydrates: 49g | Protein: 31g | Fat: 19g | Fiber: 5g | Calcium: 101mg | Iron: 3mg