Description
Combine smoky BBQ chicken, crunchy dairy-free coleslaw, and crispy sweet potato fries in a vibrant, healthy bowl. This balanced meal is perfect for weeknight dinners or meal prepping.
Ingredients
1 lb boneless, skinless chicken breasts
1 cup sugar-free BBQ sauce
2 cups shredded green cabbage
1 cup shredded carrots
2 tbsp apple cider vinegar
1 tbsp sugar-free mayonnaise
1 tsp Dijon mustard
2 medium sweet potatoes, cut into fries
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
Pat chicken dry and season with salt and pepper.
In a bowl, mix BBQ sauce and paprika; coat chicken evenly.
Cook chicken in a skillet on medium-high heat until browned and cooked through (about 6-8 minutes per side), or use an Instant Pot on “pressure cook” mode for 8 minutes (quick release).
Meanwhile, toss sweet potato fries with oil, salt, peper, and 1/2 tsp paprika. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
For coleslaw, combine cabbage, carrots, apple cider vinegar, mayonnaise, mustard, and 1/2 tsp salt in a bowl. Toss until coated.
Assemble bowls with chicken, coleslaw, and sweet potato fries.
Notes
Use pre-shredded cabbage and carrots for faster prep.
For a spicier coleslaw, add 1/2 tsp chili powder.
Store leftovers in airtight containers for up to 3 days.
Swap sweet potato fries with zucchini slices for a lower-carb option.