BBQ Chicken Bowls with Sweet Potatoes and Coleslaw

A healthy and filling bowl of BBQ chicken, sweet potatoes, coleslaw, and homemade dill pickles. Surprisingly simple and quick to make but packed full of flavor. Whole30 and paleo.

Author: Cheryl Malik

Ingredients

BBQ Chicken

• 2 boneless skinless chicken breasts about 1 1/4 pounds
• 3/4 cup Whole30 BBQ sauce
• 2 tablespoons Italian dressing See Note
• salt to taste
• or about 2 1/2 cups shredded BBQ chicken or pork
• Sweet Potatoes
• 2 sweet potatoes peeled and cubed
• 2 teaspoons chili powder
• dash of cinnamon
• 1 tablespoon avocado or refined coconut oil

Quick Dill Pickles:

• Sprig of fresh dill
• 1 clove garlic minced
• 1/4 English cucumber sliced thin
• Pinch yellow mustard seeds
• 1/4 cup water
• 1/4 cup white or white wine vinegar
• 1/2 tablespoon salt
• OR 1/4 cup sliced cold dill pickles See Note

Coleslaw:

• 1/2 cup + 2 tablespoons mayonnaise
• 1 1/2 tablespoon white apple cider, or white wine vinegar
• 3 tablespoons coconut aminos
• 1/4 tsp kosher salt
• 1 14- oz bag shredded coleslaw mix See Note

Garnish:

• Fresh chopped parsley
• Dry BBQ seasoning

Instructions

1. Preheat oven to 425º F.
2. Visit 40aprons.com for full instructions.

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