BBQ Chicken Bowls Sweet Potatoes (Printer-Friendly)

Tender BBQ chicken, caramelized sweet potatoes, and fresh coleslaw combine in satisfying bowls for a complete 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 (optional)

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

# How to Make It:

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 -
  • Everything roasts on one sheet while the coleslaw comes together in minutes
  • The sweet smoky BBQ sauce against crisp tangy slaw is the kind of contrast that makes you take that second bite before you've even finished chewing
02 -
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
  • The sweet potatoes and coleslaw can both be made a day ahead, just reheat the potatoes before assembling
03 -
  • If your chicken breasts are uneven in thickness, pound them slightly so they cook at the same rate
  • Let the coleslaw sit for at least 15 minutes before serving, the cabbage softens just enough and the flavors really develop

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