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

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