BBQ Chicken Bowls with Mango Salsa

BBQ Chicken Bowls

• 2 lbs. chicken breast
• 4 C chicken stock
• 2 medium sweet potatoes, large dice
• 1 T avocado oil
• 1 1/2 tsp sea salt
• 1/4 tsp + 1/8 tsp black pepper
• 4 C coleslaw mix (shredded cabbage and carrots)
• 1/2 C mayonnaise (homemade or Primal Kitchen)
• 1 1/2 T honey
• 1 1/2 T white wine vinegar
• 2- 10oz jars Good Food For Good BBQ Sauce
• mango salsa (recipe below)

Mango Salsa

• 2 champagne mangos, medium dice
• 1 T red onion, minced
• 2 T roughly chopped cilantro
• 1 tsp lime juice
• 1 tsp jalapeno, deseeded and minced
• 2 T red bell pepper, small dice
• 1/4 tsp sea salt

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1. Place the chicken breasts and chicken stock in an Instant Pot and lock the lid in place. Ensure the vent is set to seal and pressure cook on high for 8 minutes.
2. For stovetop cooking, place the chicken breasts and stock in a medium saucepot and bring to a boil. Cover the pot and simmer on medium heat for 10 minutes.
3. Preheat the oven to 400 degrees. Toss the diced sweet potatoes in avocado oil with 1 teaspoon of sea salt and 1/4 teaspoon black pepper. Spread in a single layer on a parchment-lined sheet pan. Bake for 30 minutes. When the sweet potatoes are done, they should be soft.
4. Toss the mango, red onion, cilantro, lime juice, jalapeno, bell pepper, and 1/4 teaspoon of sea salt together in a small bowl and set aside.
5. Shred the cooked chicken breasts.
6. In a medium bowl, whisk the mayonnaise, honey, white wine vinegar, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Toss the coleslaw mix with the dressing and set aside.
7. Warm the BBQ sauce and toss it with the shredded chicken.
8. Assemble the bowls by evenly dividing the roasted sweet potatoes, BBQ chicken, and coleslaw between 4 bowls. Top each bowl with mango salsa and serve.