BBQ Chicken Bowls Sweet Potatoes (Print Version)

Hearty bowls featuring grilled BBQ chicken, tender roasted sweet potatoes, and fresh crispy coleslaw for a satisfying 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

18 - 2 green onions thinly sliced
19 - Fresh cilantro chopped
20 - Lime wedges

# How to Cook:

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 - 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 - 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 Advice:

01 -
  • The contrast between warm roasted potatoes and cool crisp slaw makes every bite exciting
  • Everything comes together on one sheet pan and one bowl, meaning minimal cleanup
  • These bowls keep beautifully for lunch the next day, if they actually last that long
02 -
  • Do not skip letting the chicken rest after cooking, or all those delicious juices will end up on your cutting board instead of in your bowl
  • The coleslaw needs at least 10 minutes to marinate in the dressing, but it gets even better if you make it an hour ahead
  • If your BBQ sauce is thick, thin it slightly with water or apple juice before brushing on the chicken so it coats evenly without clumping
03 -
  • Use a thermometer to check the chicken reaches 165°F instead of cutting into it, which lets those juices stay where they belong
  • If your sweet potatoes are not caramelizing, turn on the broiler for the last 2 minutes but watch them like a hawk

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