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A tan bowl filled with onions, sweet potatoes, and bbq chicken
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BBQ Chicken Bowls with Spicy Almond Slaw

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 chicken breast cubed
  • 1 sweet potato cubed
  • 1 can corn
  • ½ yellow onion sliced thick
  • 1 ½ cup green cabbage chopped
  • 1 ½ cup red cabbage chopped
  • 1 carrot peeled
  • 2 cups spinach
  • salt
  • pepper
  • 4 tbsp olive oil

Spicy Almond Butter Sauce

  • ¼ cup almond butter
  • 3 tbsp sriracha or chili garlic sauce
  • 3 tbsp rice wine vinegar
  • 1 tsp ginger
  • 2 tbsp hot water
  • 1 tbsp soy sauce
  • pinch salt

BBQ Sauce

  • ½ cup apple cider vinegar
  • 8 oz tomato sauce
  • 1 tbsp Worcestershire
  • 2 tbsp brown sugar
  • 2 tbsp chipotle peppers in adobo sauce use just the sauce and 1-2 peppers
  • 1 tbsp dark brown sugar
  • ¾ tbsp paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp ginger powder
  • ¼ tsp onion powder
  • ¼ tsp rosemary
  • ¼ tsp cinnamon
  • ¼ tsp salt

Instructions

  • Preheat oven to 375°
  • On a large sheet pan add cubed chicken, sweet potatoes, and onion. Sprinkle salt and pepper, drizzle the olive oil and mix well to make sure everything is coated.
  • Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°
  • While the food is cooking, combine all Spicy Almond Butter Sauce in a blender until smooth. Mix in a bowl with the red and green cabbage and the carrots. Set aside.
  • Combine all BBQ Sauce ingredients into a small bowl and set aside.
  • Heat corn in a small pot over medium heat, once hot, strain and set aside in a small bowl
  • Remove the pan from the oven and mix the chicken with the BBQ sauce.
  • In a bowl start building your plate, lay down the spinach, top with the spicy almond butter coleslaw, on top of the coleslaw add the sweet potatoes, yellow onions, corn, and chicken. Drizzle additional BBQ sauce on top and serve!