Shredded Barbecue Chicken over Grits

Name: Shredded Barbecue Chicken over Grits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
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 chile 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

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

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 chile 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

1. Sprinkle chicken with pepper; place in a large nonstick skillet.
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.
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.
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.