These BBQ chicken bowls are perfect for weeknight dinners. They come together in just 25 minutes and are chock-full of the classic barbecue flavors you love, including saucy beans, coleslaw and potatoes.
Ingredients
- 8 ounces yukon gold potatoes, cut into 1/2-in. pieces
- 1 tablespoon neutral oil, such as canola or avocado
- ⅞ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 ½ tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon granulated sugar
- 2 cups angel hair coleslaw
- 2 (15 ounce) cans no-salt-added pinto beans, drained
- 2 cups shredded cooked chicken
- 6 tablespoons spicy barbecue sauce
- ½ cup water
- ½ cup fresh yellow corn kernels
- 1 tablespoon chopped fresh chives
Directions
- Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper. Spread on a rimmed baking sheet; roast until golden, about 15 minutes.
- Whisk together mayonnaise, vinegar, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Add slaw, and toss to coat.
- Combine beans, chicken, barbecue sauce, water, and 3/8 teaspoon salt in a saucepan; bring to a simmer over medium-high. Remove from heat; divide among 4 bowls. Top with potatoes, slaw, corn, and chives.