Shredded Barbecue Chicken over Grits
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 6 servings.
There’s nothing like juicy meat served over creamy 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
Ingredients
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1 pound boneless skinless chicken breasts
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1/4 teaspoon pepper
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1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
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1 cup hickory smoke-flavored barbecue sauce
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1/4 cup molasses
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1 tablespoon ground ancho chile pepper
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1/2 teaspoon ground cinnamon
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2-1/4 cups water
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1 cup quick-cooking grits
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1 cup canned pumpkin
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3/4 cup shredded pepper jack cheese
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1 medium tomato, seeded and chopped
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6 tablespoons reduced-fat sour cream
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2 green onions, chopped
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2 tablespoons minced fresh cilantro
Directions
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1.
Sprinkle chicken with pepper; place in a large nonstick skillet.
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2.
In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chile pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 165°, 20-25 minutes. Shred meat with 2 forks and return to the skillet.
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3.
Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted.
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4.
Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
Nutrition Facts
1 serving: 345 calories, 9g fat (4g saturated fat), 62mg cholesterol, 718mg sodium, 42g carbohydrate (17g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
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