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.
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:30 g
Carbohydrates:57 g
Protein:67 g
Cholesterol:150 g
Sodium:1754 mg
Fiber:9 g
Sugars:31 g
Calculated per serving.

Serves: 4

decrease servingsincrease servings


BBQ Chicken Bowls

Mango Salsa


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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Shred the cooked chicken breasts.
  6. 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.
  7. Warm the BBQ sauce and toss it with the shredded chicken.
  8. 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.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week


There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.