(You're going to love this sh*t)
What You’ll Need:
1 whole chicken leg
2 cups of pre-cooked black beans
2 cups of whole kernel corn
1 cup of diced tomatoes
1 large cucumber
Season With
2 tablespoons of salt
2 tablespoons of black pepper
2 tablespoons of garlic
1 tablespoon of cilantro
1 cup of your favorite bbq sauce
(if you want to make your own check this out)
Place your chicken leg in a Ziploc bag or sealable container and cover with your BBQ sauce. You want to let that sh*t marinate at least 30 mins before cooking, marinate overnight if possible.
When you’re done marinating, preheat your oven to 425 degrees with a shallow nonstick baking pan inside.
While that bad boy is heating, dice your cucumber and season with a pinch of salt, pepper, and a drizzle of olive oil. Trust me this is a snack all by itself.
Place the chicken on the heated baking sheet bone side down and cook for 15-20 minutes.
On top of the stove, add your black beans, corn, and tomatoes to a medium saucepan, season with a tablespoon of salt, pepper, and garlic, and bring to a boil. Once boiling reduce the heat to a simmer and cook for about 10 mins. Drain and set aside once finished.
When the chicken is ready, remove it from the oven and place on a cutting board, and allow to cool. Grab two forks and shred or use your hands and pull the chicken off the bone.
Heat a medium saute pan with a bit of oil over medium-low heat and once hot add your shredded chicken. Season with the remaining seasonings and saute for about 2-3 minutes until the chicken looks juicy and crispy AF.
Lastly, assemble your bowl. Add all the veggies to the base, then your chicken, and top with a bit more of your sauce.
Let me know how you like it!