BBQ Chicken with Veggies

Prep Time: 60 minutes

Yield: 10

Ingredients

• 15 ounces tomato sauce
• ½ cups apple cider vinegar
• ⅕ cups tomato paste
• 3 tablespoons Worcestershire sauce
• 1 teaspoons paprika
• 1 teaspoons garlic powder
• ½ teaspoons black pepper
• ½ teaspoons onion powder
• ½ teaspoons salt
• 1 pinch cayenne powder
• 5 pounds chicken breast, raw
• 1 head cabbage, white
• 2 whole carrots, grated
• ¾ cups mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoons white vinegar
• ⅕ teaspoons salt
• ½ teaspoons black pepper
• 6 whole sweet potatoes, sliced into rounds (0.25 inch thick)
• 2 tablespoons olive oil
• ⅕ teaspoons salt
• ⅕ teaspoons black pepper
• 2 pounds green beans, fresh
• 1 cup water

Instructions

1. Whisk all ingredients except chicken breasts together in a sauce pan.
2. Cook over medium-high heat until sauce simmers. Reduce heat and simmer for 10-15 minutes or until sauce thickens slightly.
3. Toss chicken with BBQ sauce.
4. Whisk together mayonnaise, lemon juice, white vinegar, salt, and pepper in a large bowl.
5. Thinly slice cabbage - you can do this by cutting the head into wedges first and then slicing each wedge.
6. Toss sliced cabbage and grated carrots into mayonnaise mixture.
7. Preheat oven to 425 degrees F.
8. Toss sweet potatoes in olive oil, salt, and pepper. Spread in single layer on baking sheet(s).
9. Roast for 30-35 minutes or until a fork can easily pierce through the slice.
10. Wash green beans and cut the ends off.
11. Put water and green beans into a large pot.
12. Cook over high heat until water starts to boil. As soon as it starts to boil, turn off the heat and put a lid on the pot. Let the green beans sit this way for 7 minutes.
13. After 7 minutes, drain the water & rinse the green beans with icy cold water.

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