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Shredded Barbecue Chicken over Grits Recipe

Shredded Barbecue Chicken over Grits Recipe photo by Taste of Home

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“There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one.” —Erin Renouf Mylroie, Santa Clara, Utah

This recipe is:

Healthy

Diabetic Friendly

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Shredded Barbecue Chicken over Grits Recipe

Prep: 20 min. Cook: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chili pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper Jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Directions

Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Shred meat with two forks and return to the skillet.
Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro. Yield: 6 servings.

Nutritional Facts 1 serving equals 345 calories, 9 g fat (4 g saturated fat), 62 mg cholesterol, 718 mg sodium, 42 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Originally published as Shredded Barbecue Chicken over Grits in Healthy Cooking October/November 2010, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Shredded Barbecue Chicken over Grits

Shredded Barbecue Chicken over Grits

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Reviewed on Nov. 24, 2011 by melfreas

Delicious!! And pretty easy to put together.

Reviewed on Mar. 19, 2011 by dawnrosanne

I substituted 1 TB of chili powder for the ancho chili pepper. I don't even know what an ancho chili pepper is! Also, I did not like the grits, but my husband did. I fixed a side of plain rice and put my chicken on top of that instead of the grits. I used Sweet Baby Ray's for the Barbeque Sauce. The chicken has a great flavor. The dinner was really good!!

Reviewed on Jan. 08, 2011 by harmycakes

This has become a new family favorite! The flavors blend together wonderfully. Fabulous dish!

Reviewed on Nov. 03, 2010 by jamiefish

My husband thought that it was "interesting". The kids didn't care for it. However, I thought it was delicious. I will be making it again regardless of the rest of my family's qualms.

Reviewed on Oct. 31, 2010 by katmthomas2002

We loved this recipe! I doubled the amount of chicken it called for, and cooked the chicken mixture in the crock pot for 5 hours on high. I will definitely make it again.

Reviewed on Oct. 17, 2010 by sukeedog

We found this to be somewhat odd. Maybe it's the pumpkin in the grits? Or maybe barbecue sauce just doesn't jive with the southwestern elements (the pepper jack, cilantro, ancho chile powder, etc.). I think the quality and flavor of the bbq sauce is crucial here - ours was okay, but not super fancy. Maybe that's the issue? I would totally eat the grits on their own, though - yum!