The sizzle of chicken on the grill mingles with the sweet aroma of roasted sweet potatoes, tempting your senses and promising a satisfying meal. BBQ chicken bowls offer a delightful blend of flavors and textures, taking just about 45 minutes from start to finish. They’re perfect for busy weeknights when you crave something hearty yet wholesome.
This recipe is for anyone looking to elevate their dinner game without sacrificing time or flavor. Perfect for family dinners or meal prepping for the week ahead, you can easily store leftovers in the fridge for a quick lunch the next day.
Why You’ll Love This Recipe
- Grilled chicken coated in tangy BBQ sauce provides a succulent and smoky flavor.
- Sweet potatoes add a warm, creamy texture that balances the dish beautifully.
- A crisp coleslaw adds a refreshing crunch to each bite.
- Quick to prepare, making it ideal for weeknight meals.
What You’ll Need
Before you start cooking, gather the following ingredients:
For the Chicken
- 4 chicken breasts, boneless and skinless
- 1 cup BBQ sauce
For the Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
For the Coleslaw
- 2 cups cabbage, thinly sliced
- 1 cup carrots, shredded
- ½ cup mayonnaise
- 2 tbsp vinegar
- pinch of salt
For Serving
- ½ cup zesty pickles
BBQ sauce can be homemade or store-bought.
Substitutions & Swaps
- Use chicken thighs for extra juiciness.
- Replace sweet potatoes with regular potatoes.
- Swap mayonnaise for Greek yogurt for a lighter dressing.
- Use any variety of pickles you prefer.
How to Make It
Get ready to whip up a delicious and healthy meal!
Grill or Bake Chicken
- Preheat the grill or oven. Season the chicken with salt and pepper, then brush with BBQ sauce. Grill or bake until cooked through, about 20-25 minutes, checking the internal temperature reaches 165°F.
Roast Sweet Potatoes
- Prepare the sweet potatoes while the chicken cooks. Peel and dice them, then toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven until tender, approximately 25 minutes.
Make Coleslaw
- Slice the cabbage and carrots thinly. In a bowl, combine mayonnaise, vinegar, and a pinch of salt. Mix in the cabbage and carrots until everything is well coated.
Assemble the Bowls
- Layer the bowls by starting with a base of roasted sweet potatoes. Top with grilled chicken, coleslaw, and finish with zesty pickles. Serve and enjoy!
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the coleslaw doesn’t freeze well.
Reheat: Microwave on low for 2-3 minutes.
Tips for Best Results
- Ensure the chicken is patted dry before seasoning for better browning.
- Check for doneness with a meat thermometer for perfectly cooked chicken.
- Let the roasted sweet potatoes cool slightly before serving for optimal texture.
- Use fresh cabbage and carrots for the best crunch in your coleslaw.
Serving Suggestions
- Pair with a side of corn on the cob for a complete meal.
- Serve at outdoor gatherings or barbecues for a festive touch.
- Enjoy leftovers cold as a salad for a refreshing lunch option.
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