Updated: Apr 29, 2020
2 boneless skinless chicken breasts about 1 1/4 pounds
3/4 cup BBQ sauce
2 tablespoons Italian dressing
Salt to taste
2 sweet potatoes peeled and cubed
2 teaspoons chili powder
Dash of cinnamon
1 tablespoon avocado or coconut oil
Sprig 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 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
Preheat oven to 425º F.
Make sweet potatoes: On a baking sheet, toss all ingredients and roast for 20 m. After 20 minutes, stir well, then return to oven. Bake another 10-15 minutes or until browning on edges but not too crunchy or crisp.
Make BBQ chicken: Next, combine all ingredients in an Instant Pot. Seal and cook at High Pressure for 10 minutes. Quick release when time is up then shred chicken breasts with two forks or use a hand mixer on low speed. Turn on Sauté mode and heat for 5 minutes until chicken is coated in sauce.
Make the pickles: While sweet potatoes roast, combine all pickle ingredients in a small bowl. Set aside.
Make coleslaw: Mix all ingredients besides coleslaw mix in a small bowl. Place coleslaw mix in a medium bowl and pour dressing over. Combine well, using hands if desired.
Assemble bowls: Divide sweet potatoes, BBQ chicken, and coleslaw evenly among 4 bowls. Top with a couple pickle slices. Garnish with fresh chopped parsley if desired.