BBQ Chicken Bowls with Sweet Potatoes (Printable Version)
Savory BBQ chicken, tender roasted sweet potatoes, and crisp coleslaw in hearty bowls perfect for any meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup BBQ sauce (gluten-free if needed)
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - Salt and pepper, to taste
→ Sweet Potatoes
07 - 2 large sweet potatoes, peeled and diced
08 - 2 tablespoons olive oil
09 - ½ teaspoon paprika
10 - Salt and pepper, to taste
→ Coleslaw
11 - 3 cups shredded green cabbage
12 - 1 cup shredded purple cabbage
13 - 1 large carrot, grated
14 - ¼ cup mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper, to taste
→ Toppings (optional)
18 - 2 green onions, thinly sliced
19 - Fresh cilantro, chopped
20 - Lime wedges
# Directions:
01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender.
03 - While sweet potatoes roast, season chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
04 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear (internal temperature 165°F). In the last 2 minutes of cooking, brush generously with BBQ sauce on both sides. Remove chicken from heat and let rest 5 minutes, then slice.
05 - For the coleslaw, combine green and purple cabbage and carrot in a large bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss to coat.
06 - To assemble, divide roasted sweet potatoes, coleslaw, and sliced BBQ chicken among four bowls.
07 - Top with green onions, cilantro, and a squeeze of lime, if desired. Serve immediately.
# Expert Hints:
01 -
- The contrast between hot roasted potatoes and cool crunchy slaw makes every bite interesting
- Everything comes together on one sheet pan and one bowl so cleanup is surprisingly minimal
02 -
- Letting the chicken rest for 5 minutes before slicing keeps all those juices inside
- The slaw tastes so much better if you make it 30 minutes ahead and let it sit
03 -
- Try Greek yogurt instead of mayonnaise in the slaw for a lighter version
- A squeeze of fresh lime right before serving wakes up every single flavor