These BBQ Chicken Bowls with Sweet Potatoes are on repeat in my kitchen this summer! With juicy savory chicken coated in sticky BBQ sauce, creamy coleslaw lightened up with a Greek yogurt dressing, roasted sweet potatoes, and dill pickles. All served in a big bowl with extra barbecue sauce on top for an easy weeknight dinner!
As a dietitian, one of my favorite ways to get a healthy meal on the table is making balanced bowls. They're easy meals to prep for a quick weeknight dinner, everyone can customize their own bowl, and the best part is you can fit in a ton of nutrition!
The cabbage provides fiber, antioxidants, and vitamin C, sweet potatoes add more fiber and vitamin A, and the chicken and Greek yogurt coleslaw dressing both add protein. If you don't like the idea of sweet potatoes for this bowl, you can use roasted baby potatoes instead.
More Healthy Chicken Bowls
- Street Corn Inspired Chicken Rice Bowls
- Hot Honey Chicken Sweet Potato Bowl
- Southwest Chicken Burrito Bowls
- Chicken Fajita Bowls with Black Bean Pico
- Buffalo Chicken Bowls with Ranch
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Key Ingredient Notes and Substitution Ideas
This recipe is made using simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom of this post for full ingredients list with measurements.
BBQ Chicken Ingredients
- Chicken - I use boneless skinless chicken breast or boneless skinless chicken thighs for this recipe. Either one will work, but the chicken thighs will take slightly longer to cook and they are a bit higher in calories and fat.
- Spice Blend - the chicken is seasoned with chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Extra-Virgin Olive Oil - olive oil adds moisture and prevents the chicken from drying out. It also adds heart-healthy fats that support brain health and hormone health. Avocado oil works here too.
- BBQ Sauce - choose your favorite BBQ sauce to coat the chicken in at the end. I also like to add extra bbq sauce on top after assembling.
Coleslaw with Greek Yogurt Ingredients
- Cabbage - fresh cabbage is essential to any coleslaw, and it's up to you whether you use green or purple cabbage. I personally like to do a mix of the two with mostly green cabbage and a little red cabbage thrown in for contrast. I usually shred my own cabbage using a sharp knife, food processor, box grater, or kitchen mandolin because a whole head of cabbage goes a long way and tastes fresher. For a shortcut, grab a bag of coleslaw mix or shredded cabbage from the produce section at the grocery store and give it one more run through with your knife.
- Greek Yogurt - traditional coleslaw uses mayo. To lighten it up and get the health benefits of extra protein, I use a touch of mayo and mostly plain Greek yogurt is an easy substitute. I use nonfat Greek yogurt because it's what I normally have in my kitchen, but full-fat Greek yogurt will be creamier and more rich.
- Mayonnaise - a small amount of mayonnaise goes a long way so you don't need much! I like to use a mayo made with avocado oil or extra virgin olive oil for a lighter option with better quality fats, but regular mayo works too. It's totally up to your preference.
- Honey - honey adds a hint of sweet flavor. A little maple syrup will work as a substitute.
- White Wine Vinegar & Dijon Mustard - white vinegar is a mild vinegar to add a tangy dressing flavor and balance out the honey. Apple cider vinegar or rice vinegar work as substitutes. In my opinion, red wine vinegar doesn't work as well because it'll be too tangy. If you want something a little sweeter, lemon juice will work. Dijon mustard is added for the same reason, but you can leave it out if you don't like it.
- Celery Seed - celery seed has been added to coleslaw since the 1900s and has a slightly bitter and earthy flavor. It's optional here, but I like to add it for a bit of complexity.
- Black Pepper - to add a bit more seasoning.
- Kosher Salt - a pinch of salt is necessary to liven up the flavors and balance everything out.
Roasted Sweet Potato Ingredients
- Sweet Potatoes - I like to use sweet potatoes because they're one of my favorite types of potatoes and the sweetness is a great balance for the tangy slaw. You can replace them with baby potatoes as a more bbq adjacent option.
- Extra Virgin Olive Oil - you'll lightly coat the potatoes in olive oil or avocado oil to help the seasonings stick. Both olive oil and avocado oil provide healthy fats. You really don't need much here.
- Seasonings - I use a blend of onion powder, garlic powder, paprika, kosher salt, and black pepper to season the potatoes.
Extra Add-Ins
- Dill Pickles - I love serving these bowls with dill pickles for a salty component classic to BBQ.
- Pickled Red Onions - if you don't like pickles, pickled red onion would be my next recommendation.
How to Make BBQ Chicken Bowls with Sweet Potatoes
Below are the step-by-step instructions for how to make this recipe with photos I hope are helpful. Check the recipe card at the bottom of this post for the full recipe.
- Step 1 - Cut the chicken into cubes. Add the marinade ingredients including the seasonings and olive oil to a medium bowl and add the chicken. Give it a toss until everything is coated. Set aside to let the chicken marinate at least 30 minutes while you make the other components of the bowl.
- Step 2 - Preheat the oven to 425℉ (218°C). Prep a large sheet pan with parchment paper and spray with olive oil spray for easy cleanup. Rinse and scrub the sweet potatoes under running water. Peeling is optional. On a cutting board, use a sharp knife to cut them into 1 to 2-inch cubes. In a large bowl or directly on the sheet pan, combine the sweet potato cubes with the olive oil and spices until well coated.
- Step 3 - Place the sweet potatoes in a single layer on the prepared baking sheet, leaving some space between them. You may need 2 baking sheets to get an even layer. Roast the sweet potatoes in the preheated oven for 25-30 minutes, until fork tender. They will almost caramelize at the edges.
- Step 4 - While the chicken marinates and sweet potatoes roast, make the coleslaw. Finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest giving it one more run through with your knife. In the bottom of a large bowl, combine the dressing ingredients and whisk really well until everything is well combined. Add the cabbage and toss everything until the cabbage is coated. Give it a taste and add more salt as needed.
Step 5 - Cook the seasoned chicken by heating a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Turn down the to medium heat. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C). Cook times will vary. Turn off the heat and stir in the BBQ sauce for about a minute.
Step 6 - Assemble the bowls: Add the chicken, coleslaw, sweet potatoes, and pickles to a bowl. Top with extra sauce if you want!
Hint: meal prep in advance by making the coleslaw and sweet potatoes ahead of time.
Dietitian Tip
One of my favorite meal prep tips is to meal prep a few healthy options like this in advance so you'll likely have enough for a couple of quick dinners or at least for dinner and lunch the next day! You can use the chicken, slaw, and sweet potatoes to make a BBQ chicken bowl one night one, serve the BBQ chicken with healthy ranch dressing, and sweet corn quick cucumber salad the next, and make coleslaw sweet potato bowls with chili lime shrimp another night.
Variations
One of the great things about this BBQ Chicken Bowl with Sweet Potatoes is you can customize the recipe to your liking. Below are some ideas.
- Spicy - this recipe has a slight kick to it but if you like more spice, add cayenne pepper to the chicken marinade.
- Swap the Carb - if the idea of bbq chicken sweet potato bowls doesn't sound good, roasted baby potatoes are a great alternative for the sweet potatoes. Or turn it into bbq chicken rice bowls with a cilantro lime rice that you can make with brown rice or white rice. I love making it with jasmine rice.
- Lower Carb - replace the sweet potatoes with warm cauliflower rice, black beans, or sweet corn.
- Add More Fresh Veggies - if you want more fiber-rich veggies, add crunchy veggies like chopped broccoli, cauliflower, green onion, red onion, or bell pepper to the coleslaw. I don't suggest adding watery veggies like cucumber or celery because it may get soggy.
- Different Coleslaw - instead of the coleslaw with Greek yogurt, use a purple cabbage carrot slaw or creamy avocado coleslaw.
Equipment
You'll need a skillet to cook the chicken. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan. You'll also need a sturdy sheet pan for the sweet potatoes. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time.
Storage for BBQ Chicken Bowls with Sweet Potatoes
*I suggest storing the individual components of this recipe separately.
- Chicken Storage - store in an airtight container in the refrigerator for up to 3-4 days.
- Coleslaw Storage - store leftover slaw in the refrigerator an airtight container for up to 3-4 days.
- Sweet Potato Storage
- Refrigerator - store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezer - place cooled sweet potato on a parchment-lined baking sheet and freeze until solid (about 1–2 hours). This prevents them from sticking together and helps maintain texture. Transfer to a freezer-safe bag or container and store for up to 3 months.
- To reheat from frozen, you can roast them straight from the freezer in the oven or air fryer at 400°F for 15-20 minutes. You can also reheat in the microwave but they won't caramelize as much.
- Tip: let the sweet potatoes cool before storing for at least 30 minutes. This helps prevent steam from getting locked in and making them soggy.
Expert Tips
- Marinate the chicken for 30 minutes, up to 24 hours in the fridge.
- Be careful when adding the chicken to the hot oil because it may splatter!
- Use a combo of green and purple cabbage to make it colorful and add more nutrients.
- A small amount of mayo added to the Greek yogurt in the coleslaw goes a long way in this recipe and cuts the tanginess of the Greek yogurt. It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- If you're making the coleslaw in advance, try to wait to add the dressing about 2 hours before serving. The cabbage will continue to absorb the flavors as it sits in the dressing.
- Give it a taste after about 10 minutes of letting the cabbage sit in the creamy dressing and add more salt as needed.
- Cut the sweet potatoes into relatively similar sizes of pieces so they cook evenly.
- You can either peel the skin or leave it on. It's really a personal preference. I leave it on for more fiber (and it's one less step to worry about).
- Be sure everything is coated with olive oil and salt + pepper to give it more flavor throughout.
- Flip halfway through cooking to ensure all sides of the sweet potatoes are cooked.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The chicken provides high-quality lean protein, iron, and vitamins B6 & B12. The coleslaw provides important nutrients including antioxidants and dietary fiber for a healthy gut. The sweet potatoes provide complex carbohydrates that contain fiber and vitamin A.
Of course! Save time by grabbing a package of shredded cabbage or coleslaw. I am odd in that I genuinely enjoy turning on a playlist and getting in the kitchen to chop. It's my time to zone out! But I realize a lot of people don't have time for that. In that case, just make it easy on yourself and grab a bag at the store!
Absolutely, just make sure to give the potatoes a good rinse and scrub before prepping them. The skin contains more fiber. But you don't have to eat the skins if you don't like the texture! You'll still get plenty of nutrition from the sweet orange flesh.
You can absolutely use rotisserie chicken or chicken you've already cooked. Dice or shred it and warm it in a saucepan before tossing it in the BBQ sauce. You can even use my slow cooker shredded chicken instead.
Related
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Pairing
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📖 Recipe
BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
Ingredients
Chicken Ingredients
- 1½ lb boneless, skinless chicken breast
- 2 tablespoon extra virgin olive oil (1 tablespoon for marinating + 1 for cooking)
- 1½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup BBQ sauce (I use Kinder's brand)
Coleslaw Ingredients
- 6 cups shredded cabbage (I use 4 cups green and 2 cups purple)
- ½ cup Greek yogurt (or Skyr)
- 1 tablespoon mayonnaise (I use mayo made with extra virgin olive oil)
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ teaspoon celery seeds (optional)
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Sweet Potato Ingredients
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3-4 cups)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon each: garlic powder, onion powder, paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Add Ins
- dill pickles (or pickled red onions)
Instructions
- Cut the chicken into cubes. Add the marinade ingredients including the seasonings and olive oil to a medium bowl and add the chicken. Give it a toss until everything is coated. Set aside to let the chicken marinate at least 30 minutes while you make the other components of the bowl.
- Preheat the oven to 425℉ (218°C). Prep a large sheet pan with parchment paper and spray with olive oil spray for easy cleanup. Rinse and scrub the sweet potatoes under running water. Peeling is optional. On a cutting board, use a sharp knife to cut them into 1 to 2-inch cubes. In a large bowl or directly on the sheet pan, combine the sweet potato cubes with the olive oil and spices until well coated.
- Place the sweet potatoes in a single layer on the prepared baking sheet, leaving some space between them. You may need 2 baking sheets to get an even layer. Roast the sweet potatoes in the preheated oven for 25-30 minutes, until fork tender. They will almost caramelize at the edges.
- While the chicken marinates and sweet potatoes roast, make the coleslaw. Finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest giving it one more run through with your knife. In the bottom of a large bowl, combine the dressing ingredients and whisk really well until everything is well combined. Add the cabbage and toss everything until the cabbage is coated. Give it a taste and add more salt as needed.
- Cook the seasoned chicken: heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Turn down to medium heat. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C). Cook times will vary. Turn off the heat and stir in the BBQ sauce for about a minute.
- Assemble the bowls: Add the chicken, coleslaw, sweet potatoes, and pickles to a bowl. Top with extra sauce if you want!
- Hint: meal prep in advance by making the coleslaw and sweet potatoes ahead of time!
Notes
- Marinate the chicken for 30 minutes, up to 24 hours in the fridge.
- Be careful when adding the chicken to the hot oil because it may splatter!
- Use a combo of green and purple cabbage to make it colorful and add more nutrients.
- A small amount of mayo added to the Greek yogurt in the coleslaw goes a long way in this recipe and cuts the tanginess of the Greek yogurt. It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- If you're making the coleslaw in advance, try to wait to add the dressing about 2 hours before serving. The cabbage will continue to absorb the flavors as it sits in the dressing.
- Give it a taste after about 10 minutes of letting the cabbage sit in the creamy dressing and add more salt as needed.
- Cut the sweet potatoes into relatively similar sizes of pieces so they cook evenly.
- You can either peel the skin or leave it on. It's really a personal preference. I leave it on for more fiber (and it's one less step to worry about).
- Be sure everything is coated with olive oil and salt + pepper to give it more flavor throughout.
- Flip halfway through cooking to ensure all sides of the sweet potatoes are cooked.
- Chicken Storage - store in an airtight container in the refrigerator for up to 3-4 days.
- Coleslaw Storage - store leftover slaw in the refrigerator an airtight container for up to 3-4 days.
-
Sweet Potato Storage
- Refrigerator - store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezer - place cooled sweet potato on a parchment-lined baking sheet and freeze until solid (about 1–2 hours). This prevents them from sticking together and helps maintain texture. Transfer to a freezer-safe bag or container and store for up to 3 months.
- To reheat from frozen, you can roast them straight from the freezer in the oven or air fryer at 400°F for 15-20 minutes. You can also reheat in the microwave but they won't caramelize as much.
- Tip: let the sweet potatoes cool before storing for at least 30 minutes. This helps prevent steam from getting locked in and making them soggy.
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