BBQ Chicken Bowls with Mango Salsa
These bowls are bursting with flavor from the BBQ sauce and the mango salsa. Not to mention they are Paleo compatible and gluten free.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
20
Serves: 4
Ingredients
BBQ Chicken Bowls
- 2 lb2 lb2 lb Chicken Breast
- 4 cup4 cup4 cup free range, organic Chicken Stock
- 222 Sweet Potato, medium, large dice
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Sea Salt
- .25 + 1/8 tsp.25 + 1/8 tsp.25 + 1/8 tsp Black Pepper
- 4 cup4 cup4 cup Coleslaw Mix (Shredded Cabbage and Carrots)
- .5 cup.5 cup.5 cup Mayonnaise, (homemade or Primal Kitchen)
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Honey
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp White Wine Vinegar
- 2-10 oz2-10 oz2-10 oz Good Food for Good Classic BBQ Sauce
Mango Salsa
- 222 Champagne Mango, medium dice
- 1 Tbsp1 Tbsp1 Tbsp Red Onion, minced
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, roughly chopped
- 1 tsp1 tsp1 tsp Lime Juice
- 1 tsp1 tsp1 tsp Jalapeño, deseeded and minced
- 2 Tbsp2 Tbsp2 Tbsp Red Bell Pepper, small dice
- .25 tsp.25 tsp.25 tsp Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the chicken breasts and chicken stock in an Instant Pot and lock the lid in place. Ensure the vent is set to seal and pressure cook on high for 8 minutes.
- For stovetop cooking, place the chicken breasts and stock in a medium saucepot and bring to a boil. Cover the pot and simmer on medium heat for 10 minutes.
- Preheat the oven to 400 degrees. Toss the diced sweet potatoes in avocado oil with 1 teaspoon of sea salt and 1/4 teaspoon black pepper. Spread in a single layer on a parchment-lined sheet pan. Bake for 30 minutes. When the sweet potatoes are done, they should be soft.
- Toss the mango, red onion, cilantro, lime juice, jalapeno, bell pepper, and 1/4 teaspoon of sea salt together in a small bowl and set aside.
- Shred the cooked chicken breasts.
- In a medium bowl, whisk the mayonnaise, honey, white wine vinegar, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Toss the coleslaw mix with the dressing and set aside.
- Warm the BBQ sauce and toss it with the shredded chicken.
- Assemble the bowls by evenly dividing the roasted sweet potatoes, BBQ chicken, and coleslaw between 4 bowls. Top each bowl with mango salsa and serve.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Entrées Gluten Free Grain Free Nut Free Paleo Shellfish Free| This is our estimate based on online research. | |
| Calories: | 912 |
| Fat: | 48 g |
| Carbohydrates: | 57 g |
| Protein: | 61 g |
| Cholesterol: | 160 g |
| Sodium: | 1744 mg |
| Fiber: | 9 g |
| Sugars: | 31 g |
| Calculated per serving. | |
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