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Shredded Barbecue Chicken over Grits

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings

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

  • Sprinkle chicken with pepper; place in a large nonstick skillet.
  • 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 thermometer reads 165°. Shred meat with 2 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 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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