Description
Tender Instant Pot BBQ chicken over crispy baked sweet potato fries, paired with a zesty, probiotic-rich coleslaw made with olive oil and apple cider vinegar. A gluten-free, dairy-free, and balanced meal perfect for busy dinners or gatherings.
Ingredients
4 boneless chicken breasts
Olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 cup apple cider vinegar
1/3 cup maple syrup
1/2 cup olive oil for coleslaw
3 cups shredded cabbage
1 cup shredded carrots
1 large sweet potato, cut into fries
Cinnamon (for fries)
Optional: Fresh cilantro or parsley
Instructions
Season chicken breasts with paprika, garlic powder, onion powder, salt, pepper, and chili powder.
Place chicken in Instant Pot with 1 cup water and a splash of olive oil. Cook on ‘Chicken’ setting (8-10 minutes), then quick release steam.
Meanwhile, preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil and a pinch of cinnamon. Bake for 25 minutes until crispy.
Mix coleslaw dressing: Whisk apple cider vinegar, olive oil, and maple syrup. Toss with cabbage and carrots until coated.
Assemble bowls with warm chicken, sweet potato fries, and coleslaw. Garnish with herbs if desired.
Notes
Chicken can be cooked in an oven at 400°F for 25-30 minutes as a substitute.
Sweet potato fries can be air-fried for a lower-oil option.
Store leftovers separately (chicken in the fridge, coleslaw in the fridge for up to 24 hours).
Adjust vinegar and maple syrup ratios in coleslaw to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg