Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium sweet potatoes (about 1 1/2 lb / 680 g), cut into wedges
- 1 1/2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
- 1 1/2 lb boneless, skinless chicken breasts
- 3/4 cup low-sodium chicken broth
- 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp onion powder
- 3/4 cup BBQ sauce, plus more to serve
- 1 tsp apple cider vinegar, 1/2 tsp liquid smoke (optional)
- 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot
- 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp celery seed, 1/2 tsp kosher salt, 1/4 tsp black pepper
- 8–10 butter lettuce leaves (or romaine leaves)
- 1/2 cup dill pickle slices
Do This
- 1. Heat oven to 425°F (220°C). Toss sweet potato wedges with oil, smoked paprika, garlic powder, salt, and pepper.
- 2. Roast on a sheet pan for 25–30 minutes, flipping at 15 minutes, until browned and tender.
- 3. Simmer chicken in a covered skillet with broth, salt, pepper, smoked paprika, and onion powder for 18–22 minutes (to 165°F / 74°C).
- 4. Shred chicken, then toss with BBQ sauce, apple cider vinegar, and liquid smoke (optional). Warm 2–3 minutes.
- 5. Whisk slaw dressing; toss with cabbage and carrot. Rest 10 minutes.
- 6. Separate and rinse lettuce leaves; pat dry. Set out pickles and extra BBQ sauce.
- 7. Fill lettuce bowls with BBQ pulled chicken, top with crunchy slaw and pickles, and serve with sweet potato wedges.
Why You’ll Love This Recipe
- Big BBQ flavor without turning on the grill, thanks to a smoky sauce and quick stovetop pulled chicken.
- Crisp lettuce bowls and tangy slaw keep everything fresh, crunchy, and satisfying.
- Roasted sweet potato wedges make it feel like a full, hearty meal.
- Easy to prep ahead so everyone can build their own bowls at the table.
Grocery List
- Produce: sweet potatoes, green cabbage, red cabbage, carrots, butter lettuce (or romaine), dill pickles
- Meat: boneless, skinless chicken breasts
- Dairy: mayonnaise
- Pantry: olive oil, BBQ sauce, low-sodium chicken broth, apple cider vinegar, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, celery seed, kosher salt, black pepper, liquid smoke (optional)
Full Ingredients
Roasted Sweet Potato Wedges
- 2 medium sweet potatoes (about 1 1/2 lb / 680 g), scrubbed and cut into 1/2-inch thick wedges
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Stovetop Pulled Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken breasts
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp onion powder
Smoky BBQ Sauce Finish
- 3/4 cup (180 ml) BBQ sauce, plus 2–4 tbsp more to drizzle at the table
- 1 tsp apple cider vinegar (brightens and balances sweetness)
- 1/2 tsp liquid smoke (optional, for extra smokiness)
Crunchy Slaw
- 4 cups (about 10 oz / 285 g) shredded green cabbage
- 1 cup (about 2.5 oz / 70 g) shredded red cabbage
- 1 cup (about 3.5 oz / 100 g) shredded carrot
- 1/3 cup (80 g) mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Lettuce Bowls & Toppings
- 8–10 large butter lettuce leaves (or 10–12 romaine leaves)
- 1/2 cup (about 120 ml) dill pickle slices, plus 2 tbsp pickle brine (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and season the sweet potatoes
Arrange an oven rack in the middle position and preheat to 425°F (220°C). Line a large sheet pan with parchment paper (optional, but it helps with cleanup).
Cut the sweet potatoes into 1/2-inch thick wedges. In a large bowl, toss the wedges with 1 1/2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Roast the sweet potato wedges until browned and tender
Spread the wedges on the sheet pan in a single layer, leaving a little space between pieces (crowding = steaming).
Roast for 25–30 minutes, flipping the wedges at the 15-minute mark, until the edges are browned and the centers are tender when pierced with a fork.
Step 3: Simmer the chicken until juicy and shred-ready
While the sweet potatoes roast, cook the chicken. Place the chicken breasts in a large skillet (a lidded skillet or sauté pan works best). Add 3/4 cup chicken broth, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp onion powder.
Bring to a gentle simmer over medium heat, then cover with a lid and reduce to medium-low to maintain a steady simmer. Cook for 18–22 minutes, flipping once halfway through, until the thickest part of the chicken reaches 165°F (74°C).
Transfer the chicken to a plate and let it rest for 5 minutes (this keeps it juicy and easier to shred). Keep the cooking liquid in the skillet.
Step 4: Make it “pulled” and coat in smoky BBQ sauce
Using two forks (or a stand mixer on low speed for about 20–30 seconds), shred the chicken into bite-size strands.
Pour off all but about 2 tbsp of the cooking liquid from the skillet (this gives you moisture without making the sauce watery). Return the shredded chicken to the skillet.
Add 3/4 cup BBQ sauce, 1 tsp apple cider vinegar, and 1/2 tsp liquid smoke (optional). Stir over medium-low heat for 2–3 minutes, just until the chicken is hot and glossy. Taste and add a little extra BBQ sauce if you like it saucier.
Step 5: Toss together the crunchy slaw
In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp celery seed, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Add the shredded green cabbage, red cabbage, and carrot. Toss well. Let the slaw sit for 10 minutes to lightly soften and become extra flavorful.
Step 6: Prep the lettuce bowls and toppings
Separate the lettuce leaves, rinse, and pat very dry (dry leaves help keep everything crisp). Trim thick stem ends if needed so the leaves sit nicely as “bowls.”
Set out the dill pickles. If you like a little extra punch, keep 2 tbsp pickle brine nearby for a quick drizzle over the finished bowls.
Step 7: Assemble and serve
To build each lettuce bowl, add a generous spoonful of BBQ pulled chicken, top with crunchy slaw, and finish with a few pickle slices.
Serve immediately with the roasted sweet potato wedges on the side. Pass extra BBQ sauce at the table for drizzling.
Pro Tips
- Don’t skip drying the lettuce. Water on the leaves can make the bowls slip and get soggy faster.
- Use a thermometer for the chicken. Pulling it right at 165°F (74°C) prevents dry, stringy meat.
- Control the smokiness. If your BBQ sauce is already very smoky, start with 1/4 tsp liquid smoke (or skip it).
- Make the slaw ahead for better flavor. Even 30–60 minutes in the fridge helps it meld (just keep it covered).
- For crispier wedges, don’t crowd the pan. Use two sheet pans if needed.
Variations
- Spicy BBQ chicken: Add 1/2 tsp chipotle powder or 1 tbsp hot sauce to the BBQ sauce mixture.
- Creamy ranch-style slaw: Replace the honey and Dijon with 2 tbsp ranch dressing and reduce mayo to 1/4 cup.
- Sandwich or bowl mode: Serve the pulled chicken and slaw on toasted buns, or over rice with lettuce and pickles on top.
Storage & Make-Ahead
Store components separately for the best texture. Refrigerate pulled chicken in an airtight container for up to 4 days. Refrigerate slaw for up to 2 days (it will soften over time). Refrigerate roasted sweet potato wedges for up to 4 days.
To reheat: warm chicken gently in a skillet over medium-low heat with 1–2 tbsp water or broth until hot. Reheat sweet potato wedges on a sheet pan at 400°F (205°C) for 8–10 minutes to re-crisp. Assemble lettuce bowls right before serving.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe): 520 calories, 35 g protein, 52 g carbohydrates, 18 g fat, 8 g fiber, 980 mg sodium. Values will vary based on BBQ sauce brand and exact portion sizes.
