Instant Pot BBQ Chicken Bowl
Servings: 4
Ingredients:
4 med chicken breasts
3 sweet potatoes
1tbsp canola oil
2 tsp chili powder
Dash of cinnamon
One bag of shredded coleslaw
2 tbsp Italian dressing
¼ cup BBQ sauce
8 dill pickles
Directions:
Preheat oven to 425°F. Peel and dice sweet potatoes. Toss in oil with chili powder and cinnamon. Place on a baking sheet and bake for 20 mins. Stir well, return to oven and bake for another 10-15mins, until browning on edges, but not too crisp.
While the potatoes roast, make the BBQ chicken. Mix ¼ cup BBQ sauce with ¼ cup water and 2 tbsp of Italian dressing. Place sauce mixture in Instant Pot with chicken breasts. Seal and cook at High Pressure for 10 mins. Quick release when time is done and shred chicken breasts using two forks or a handheld mixer on low. You can leave this on saute mode and heat for 5 minutes until chicken is coated in sauce.
Mix coleslaw with dressing. Slice pickles.
Assemble bowls. Divide the sweet potatoes, BBQ chicken, coleslaw and sliced picked evenly among 4 bowls.
Nutritional Info:
Protein: 39g
Fat:21.5g
Carbs: 37.5g
Cals: 506