One-Dish Dinner
Toasted Cornbread and Barbecue Chicken Bowls
Ingredients
- 1 (6-oz) pkg cornbread mix
- ⅔ cup whole milk
- 1 large egg
- 6 Tbsp butter, divided
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1¼ cups barbecue sauce, divided
- 1 (12-oz) pkg frozen corn kernels
- 1 (14.5-oz) can red kidney beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 pint grape tomatoes, halved
- 1 (8-oz) block Cheddar cheese, shredded
- ½ cup Ranch dressing
Instructions
- Bake cornbread according to package directions using milk and egg; cut into 1-inch cubes, and place on a rimmed baking sheet.
- Adjust oven temperature to 400°F. Melt 4 Tbsp butter; drizzle over cornbread cubes, and toss. Bake 15 to 20 minutes or until cornbread is toasted; cool.
- Meanwhile, melt 2 Tbsp butter in a large skillet over medium heat. Add chicken, and cook 6 to 8 minutes or until done. Stir in ½ cup barbecue sauce.
- Cook corn according to package directions. Toss together corn, beans, bell pepper, tomatoes, cheese, and chicken in a large bowl. Add cornbread, and toss. Divide among 6 shallow bowls.
- Stir together Ranch dressing and ¾ cup barbecue sauce. Serve with bowls.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
820
|
0
|
820
|
| Fat (g) | 38 | 38 | |
| Sat. Fat (g) | 17 | 17 | |
| Protein (g) | 45 | 45 | |
| Carb (g) | 77 | 77 | |
| Fiber (g) | 6 | 6 | |
| T. Sugs (g) | 30 | 30 | |
| A. Sugs (g) | 5 | 5 |
