Shredded Barbecue Chicken Over Grits

Staff Writer
Shredded Barbecue Chicken Over Grits
Taste of Home

"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, of Taste of Home's Recipes Accross America

 

Click here to see 10 Best Back-of-the-Can Recipes

Ready in
45 m
6
Servings
419
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound boneless, skinless chicken breasts
  • 1/4 Teaspoon pepper
  • One 14.5-ounce can reduced-sodium chicken broth, divided
  • 1 Cup hickoryy 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 Cups shredded pepper Jack cheese
  • 1 medium tomato, seeded and chopped
  • 6 Tablespoons reduced-fat sour cream
  • 2 green onions, chopped
  • 2 Tablespoons minced cilantro

Directions

Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.

In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.

Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.

Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
10g
15%
Sugar
29g
N/A
Saturated Fat
5g
24%
Cholesterol
74mg
25%
Protein
26g
52%
Carbs
57g
19%
Vitamin A
390µg
43%
Vitamin B12
0.4µg
6.2%
Vitamin B6
0.9mg
43.8%
Vitamin C
9mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
8%
Vitamin K
24µg
29%
Calcium
217mg
22%
Fiber
3g
14%
Folate (food)
36µg
N/A
Folate equivalent (total)
95µg
24%
Folic acid
34µg
N/A
Iron
3mg
17%
Magnesium
92mg
23%
Monounsaturated
3g
N/A
Niacin (B3)
10mg
48%
Phosphorus
322mg
46%
Polyunsaturated
0.8g
N/A
Potassium
862mg
25%
Riboflavin (B2)
0.4mg
22.6%
Sodium
803mg
33%
Sugars, added
10g
N/A
Thiamin (B1)
0.4mg
29.9%
Zinc
2mg
10%

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