BBQ Bean Chicken Bowl, Grilled Zucchini, Pear Slices, Cucumber Water

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Prep Time: 20 minutes
Cook Time: 35 minutes
Calories: 1311kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes optional

Sweet Potatoes

  • 1 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
  • pinch Black pepper
  • 3 TBSP Water

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 cup Pinto beans drained and rinsed

Grilled Zucchini

  • 1 Zucchini sliced into planks or rounds
  • 1 tsp Extra-virgin olive oil
  • Black pepper to taste

Pear Slices

  • 2 Pears washed and sliced
US Customary - Metric

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 ingredients for the bbq sauce in a small saucepan. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened. Set aside.
  • Season the chicken with the smoked paprika and black pepper. Grill on both sides to an internal temperature of 165°F (74°C), Once done brush with BBQ sauce. 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 ¼ of the BBQ sauce and a splash of water until warmed through.
  • Grill zucchini: Drizzle with oil and pepper. Grill the zucchini until nicely charred and tender on both sides.
  • Portion the sweet potatoes and BBQ beans into a bowl(s). Top with sliced chicken, drizzle with the remaining BBQ sauce, and garnish with scallions.
  • Serve the chicken bowl with grilled zucchini, pear slices, and cucumber water.

Nutrition

Calories: 1311kcal | Carbohydrates: 193g | Protein: 100g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1376mg | Potassium: 4906mg | Fiber: 43g | Sugar: 75g | Vitamin A: 35643IU | Vitamin C: 134mg | Calcium: 376mg | Iron: 12mg

BBQ Bean Chicken Bowl, Grilled Zucchini, Pear Slices, Cucumber Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 35 minutes
Calories 1311 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes optional

Sweet Potatoes

  • 1 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
  • pinch Black pepper
  • 3 TBSP Water

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 cup Pinto beans drained and rinsed

Grilled Zucchini

  • 1 Zucchini sliced into planks or rounds
  • 1 tsp Extra-virgin olive oil
  • Black pepper to taste

Pear Slices

  • 2 Pears washed and sliced

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 ingredients for the bbq sauce in a small saucepan. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened. Set aside.
  • Season the chicken with the smoked paprika and black pepper. Grill on both sides to an internal temperature of 165°F (74°C), Once done brush with BBQ sauce. 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 ¼ of the BBQ sauce and a splash of water until warmed through.
  • Grill zucchini: Drizzle with oil and pepper. Grill the zucchini until nicely charred and tender on both sides.
  • Portion the sweet potatoes and BBQ beans into a bowl(s). Top with sliced chicken, drizzle with the remaining BBQ sauce, and garnish with scallions.
  • Serve the chicken bowl with grilled zucchini, pear slices, and cucumber water.

Nutrition

Calories: 1311kcalCarbohydrates: 193gProtein: 100gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 218mgSodium: 1376mgPotassium: 4906mgFiber: 43gSugar: 75gVitamin A: 35643IUVitamin C: 134mgCalcium: 376mgIron: 12mg
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