BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
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!
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
*nutrition info based on serving size recommendation (makes 6 bowls): ½ cup chicken, ¾ cup SP, 1 cup slaw
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.
- 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.
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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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1bowl (suggested serving of *nutrition info based on s(½ cup chicken, ¾ cup SP, 1 cup slaw)Calories: 380kcalCarbohydrates: 36gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 990mgFiber: 5g
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