DD BBQ Chicken Bean Bowl, Grilled Corn, Watermelon, Cucumber Water
Print Pin Add to CollectionServings: 2
Calories: 842kcal
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes optional
Sweet Potatoes
- 2 Sweet potatoes cut into 1-inch cubes
- 1 tsp Extra-virgin olive oil
- Black pepper to taste
Homemade BBQ Sauce
- 3 TBSP Tomato paste
- 2 TBSP Apple cider vinegar
- 1 TBSP Molasses
- 2 tsp Yellow mustard
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/8 tsp Cayenne pepper
- 1/8 tsp Salt
- Black pepper
- 3 TBSP Water
Broccoli
- 3 cups Broccoli florets
- 1 tsp Extra-virgin olive oil
Grilled Chicken
- 12 oz Chicken breast boneless skinless butterflied
- 1 tsp Smoked paprika
- Black pepper to taste
- 1 Lemon cut into wedges
- 2 TBSP Scallions chopped
BBQ Beans
- 1 1/2 cups Pinto beans no-salt-added, drained and rinsed
Grilled Corn
- 2 ears Corn on the cob ends trimmed
- 1 tsp Extra-virgin olive oil
- Black pepper to taste
Watermelon
- 2 slices Watermelon
Instructions
- Prepare all ingredients as listed.
- Add the water and cucumber slices to a pitcher. Refrigerate while preparing the meal. Add ice before serving, if desired.
- Preheat the oven to 425°F (218°C) and preheat a grill or grill pan to medium heat.
- Toss the sweet potatoes with olive oil and black pepper. Spread onto a sheet pan and roast for 15 minutes.
- Whisk together the tomato paste, apple cider vinegar, molasses, yellow mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, a pinch of black pepper, and water in a small saucepan. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened. Set aside. (Reserve 2 TBSP of the BBQ sauce for the pinto beans and 3 TBSP in a separate clean bowl for drizzling before serving BBQ Bean Chicken Bowl.)
- Toss the broccoli with olive oil. Add it to the sheet pan with the sweet potatoes and continue roasting for 15–20 minutes, until the vegetables are tender and lightly browned.
- Season the chicken with the smoked paprika and black pepper. Grill on both sides to an internal temperature of 165°F (74°C), brushing with remaining BBQ sauce during the final minute. Transfer to a plate, squeeze lemon juice on top, and rest for 5 minutes before slicing.
- Heat the pinto beans in a small saucepan with reserved BBQ sauce and a splash of water until warmed through.
- Grill the corn on all sides until lightly charred and tender. Spread with oil and season with black pepper.
- Assemble the bowls: Portion the sweet potatoes, broccoli, and BBQ beans into bowls. Top with sliced chicken, drizzle with the remaining BBQ sauce, and garnish with scallions.
- Serve with grilled corn, watermelon slices, and cucumber water.
Nutrition
Calories: 842kcal | Carbohydrates: 130g | Protein: 59g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 788mg | Potassium: 3272mg | Fiber: 27g | Sugar: 42g | Vitamin A: 36070IU | Vitamin C: 189mg | Calcium: 290mg | Iron: 9mg
DD BBQ Chicken Bean Bowl, Grilled Corn, Watermelon, Cucumber Water
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes optional
Sweet Potatoes
- 2 Sweet potatoes cut into 1-inch cubes
- 1 tsp Extra-virgin olive oil
- Black pepper to taste
Homemade BBQ Sauce
- 3 TBSP Tomato paste
- 2 TBSP Apple cider vinegar
- 1 TBSP Molasses
- 2 tsp Yellow mustard
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/8 tsp Cayenne pepper
- 1/8 tsp Salt
- Black pepper
- 3 TBSP Water
Broccoli
- 3 cups Broccoli florets
- 1 tsp Extra-virgin olive oil
Grilled Chicken
- 12 oz Chicken breast boneless skinless butterflied
- 1 tsp Smoked paprika
- Black pepper to taste
- 1 Lemon cut into wedges
- 2 TBSP Scallions chopped
BBQ Beans
- 1 1/2 cups Pinto beans no-salt-added, drained and rinsed
Grilled Corn
- 2 ears Corn on the cob ends trimmed
- 1 tsp Extra-virgin olive oil
- Black pepper to taste
Watermelon
- 2 slices Watermelon
Instructions
- Prepare all ingredients as listed.
- Add the water and cucumber slices to a pitcher. Refrigerate while preparing the meal. Add ice before serving, if desired.
- Preheat the oven to 425°F (218°C) and preheat a grill or grill pan to medium heat.
- Toss the sweet potatoes with olive oil and black pepper. Spread onto a sheet pan and roast for 15 minutes.
- Whisk together the tomato paste, apple cider vinegar, molasses, yellow mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, a pinch of black pepper, and water in a small saucepan. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened. Set aside. (Reserve 2 TBSP of the BBQ sauce for the pinto beans and 3 TBSP in a separate clean bowl for drizzling before serving BBQ Bean Chicken Bowl.)
- Toss the broccoli with olive oil. Add it to the sheet pan with the sweet potatoes and continue roasting for 15–20 minutes, until the vegetables are tender and lightly browned.
- Season the chicken with the smoked paprika and black pepper. Grill on both sides to an internal temperature of 165°F (74°C), brushing with remaining BBQ sauce during the final minute. Transfer to a plate, squeeze lemon juice on top, and rest for 5 minutes before slicing.
- Heat the pinto beans in a small saucepan with reserved BBQ sauce and a splash of water until warmed through.
- Grill the corn on all sides until lightly charred and tender. Spread with oil and season with black pepper.
- Assemble the bowls: Portion the sweet potatoes, broccoli, and BBQ beans into bowls. Top with sliced chicken, drizzle with the remaining BBQ sauce, and garnish with scallions.
- Serve with grilled corn, watermelon slices, and cucumber water.
Nutrition
Calories: 842kcalCarbohydrates: 130gProtein: 59gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 788mgPotassium: 3272mgFiber: 27gSugar: 42gVitamin A: 36070IUVitamin C: 189mgCalcium: 290mgIron: 9mg
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