Description
A wholesome, nutrient-dense bowl that perfectly balances the natural sweetness of roasted potatoes with savory, tender chicken and a refreshing, tangy slaw. This grain-free meal is an elevated, modern take on a classic BBQ plate, designed to provide sustained energy and satisfy your cravings with high-quality, clean ingredients. It is an ideal weeknight dinner that comes together quickly, offering a vibrant and intentional dining experience for the entire family.
Ingredients
8 chicken tenders (approx. 1 lb)
2 tablespoons olive oil (divided)
2 teaspoons clean-label chicken rub
2 tablespoons natural, low-sugar BBQ sauce
3 small sweet potatoes (approx. 6-7 oz each), peeled and cubed
2 cups shredded cabbage for slaw
1 tablespoon apple cider vinegar for slaw
1 tablespoon light mayonnaise or Greek yogurt for slaw
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
While the potatoes roast, season the chicken tenders with the chicken rub.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through.
Brush the BBQ sauce over the cooked chicken in the pan and toss briefly to glaze.
Prepare the slaw by mixing the shredded cabbage with vinegar and mayonnaise/yogurt.
Assemble the bowls by layering the roasted sweet potatoes, BBQ chicken, and a generous scoop of slaw.
Notes
You can use an air fryer to cook the sweet potatoes at 380°F for 15-20 minutes for faster prep. Ensure your BBQ sauce is alcohol-free and does not contain any pork-derived ingredients. Store leftovers in an airtight container for up to 3 days.