BBQ Chicken Bowl Feast

Prep Time: 120 minutes

Yield: 10

Ingredients

• 5 whole chicken breasts, boneless and skinless
• 1 cup water
• ½ cup apple cider vinegar
• 6 ounces tomato paste
• 10 whole sweet potatoes,
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoon black pepper
• ¾ cups greek yogurt, nonfat
• ¾ cups mayonnaise
• 3 tablespoons apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 whole cabbage, thinly sliced or shredded
• 5 whole carrots, shredded
• ½ cup water
• ½ cup white vinegar
• 1 ⅕ tablespoons salt
• 2 whole garlic cloves, minced
• 1 whole cucumber, thinly sliced

Instructions

1. Preheat grill to 400°F.
2. Place chicken breasts on grill, close lid, and grill for 8 minutes on one side.
3. Flip the chicken breasts and cook for 6 minutes on the other side.
4. Continue cooking the chicken until the internal temperature is 165°F. Remove from grill and place in a large container.
5. Use to forks to shred the grilled chicken.
6. In a medium bowl, mix together the water, apple cider vinegar, and tomato paste.
7. Add the bbq mixture to the shredded chicken and mix to combine thoroughly.
8. Allow to cool.
9. Preheat grill to 400°F.
10. Cut the sweet potatoes into large wedges.
11. Combine the wedges and olive oil in a large container.
12. Add salt and pepper and toss to coat.
13. Place wedges on grill and cook for 5 minutes.
14. Flip the wedges and cook for another 5 minutes.
15. Remove from heat and allow to cool.
16. In a large bowl, mix the yogurt, mayonnaise, vinegar, salt, and pepper.
17. Add the shredded cabbage and carrots and mix thoroughly.
18. In a medium container, combine water, vinegar, and salt.
19. Add minced garlic and sliced cucumbers.

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