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BBQ chicken rice bowl with colorful vegetables and sauce

BBQ Chicken Bowl

A colorful and satisfying bowl combining juicy chicken, sweet roasted sweet potatoes, and crunchy coleslaw, perfect for family dinners and meal prepping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken tenders (about 1 lb) Tender, juicy, and perfect for absorbing flavors.
  • 2 Tbsp olive oil (divided) To achieve a golden, crispy exterior.
  • 2 tsp chicken rub A spice mix that enhances the taste.
  • 2 Tbsp BBQ sauce Sweet and tangy with smoky flavor.
For the Sweet Potatoes
  • 3 small sweet potatoes (6-7 oz each, peeled and cut into 1” cubes) Provides a delightful contrast.
  • 1 Tbsp olive oil To enhance sweetness while roasting.
  • 1/2 tsp salt Essential seasoning.
  • 1/4 tsp pepper Essential seasoning.
For the Coleslaw
  • 9 oz coleslaw cabbage mix (no dressing) Adds a wonderful crunch.
  • 1/2 cup mayo Forms the base of the dressing.
  • 1 Tbsp fresh lemon juice or apple cider vinegar Brightens the dressing.
  • 1-1 1/2 Tbsp sweetener (monkfruit, coconut sugar, or sugar) Balances the dressing.
  • to taste optional garnishes (pickles, cilantro, avocado, or pumpkin seeds) Add extra texture and freshness.

Method
 

Preparing the Sweet Potatoes
  1. In a medium-sized bowl, combine the sweet potato cubes with 1 Tbsp of olive oil, salt, and pepper. Toss until all the cubes are well-coated.
  2. Air Frying: Preheat your air fryer to 380°F (190°C) for five minutes. Place the sweet potatoes in the basket and air fry for a total of 15 minutes, flipping halfway through, until they are fork-tender.
  3. Baking: Preheat your oven to 400°F (200°C). Spread the seasoned sweet potatoes on a baking sheet and cook for 25-30 minutes, flipping halfway through, until easily pierced with a fork.
Cooking the Chicken
  1. While the sweet potatoes cook, focus on the chicken. Air Frying: Preheat your air fryer to 400°F (200°C) for five minutes. Brush both sides of the chicken tenders with the remaining 1 Tbsp of olive oil and sprinkle the chicken rub on both sides. Air fry for 4 minutes, then brush the BBQ sauce on top and continue air frying for another 3-4 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  2. Baking: Preheat the oven to 400°F (200°C). Brush the chicken with olive oil and sprinkle with the chicken rub. Bake on a baking sheet for about 10 minutes, or until the internal temperature is 165°F (74°C).
Making the Coleslaw
  1. In a small bowl, mix together the mayo, lemon juice, and sweetener until smooth.
  2. In a medium bowl, add the coleslaw mix and pour the dressing over it. Thoroughly stir to combine.
Assembling the Bowls
  1. Divide the roasted sweet potatoes, BBQ chicken tenders (whole or sliced), and coleslaw among four bowls.
  2. Garnish with optional ingredients like avocado cubes, cilantro, pumpkin seeds, and slices of pickles.

Notes

For extra taste, marinate the chicken tenders for a few hours in the BBQ sauce and rub before cooking. These bowls can be stored and repurposed into wraps or salads for lunch the next day.