Description
A recipe for assembling flavorful bowls featuring BBQ chicken, sweet potato coleslaw, and quick-pickled vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 medium sweet potatoes
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup thinly sliced cucumber
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Cooked rice for serving
Instructions
- Cook the chicken breasts until done. Shred or dice the chicken, then toss with BBQ sauce. Keep warm.
- Peel and grate the sweet potatoes. In a bowl, combine the grated sweet potato, shredded cabbage, and carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard. Pour the dressing over the sweet potato mixture and toss to coat. This is your slaw.
- For the quick pickles, combine the white vinegar, sugar, and salt in a small saucepan. Heat until the sugar and salt dissolve. Place the sliced cucumber in a heat-safe jar. Pour the hot brine over the cucumbers. Let sit for at least 15 minutes.
- Assemble the bowls by placing a serving of cooked rice in the bottom of each bowl.
- Top the rice with the BBQ chicken, a portion of the sweet potato slaw, and a few quick pickles.
Notes
- You can bake or grill the chicken before shredding.
- Prepare the quick pickles first so they have time to infuse flavor.
- Use your favorite type of rice, such as brown or white rice.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Lunch
- Method: Stovetop and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 30g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg
Keywords: BBQ chicken, sweet potato slaw, quick pickles, chicken bowls, easy dinner, healthy lunch