Barbecue Chicken over Spicy Cheese Grits
Steamed Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2½ cups chicken broth, divided
- ½ cup barbecue sauce
- 1 tsp chili powder
- ¾ cup quick-cooking grits
- ½ cup shredded pepper-Jack cheese
- ¼ cup sour cream
- 1 Roma tomato, chopped
- 2 green onions, thinly sliced
- 2 Tbsp fresh cilantro leaves
Instructions
- Combine chicken, ½ cup broth, barbecue sauce, and chili powder in a large skillet. Cover and cook over medium heat 20 minutes or until chicken is done. Shred chicken with 2 forks; toss with sauce in skillet.
- Meanwhile, bring 2 cups broth to a boil in a saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, until grits are done. Stir in cheese; season with salt and pepper to taste.
- Divide grits between 2 shallow bowls; top with shredded chicken mixture, sour cream, tomato, onions, and cilantro.
Side Dish Ingredients
- ½ (12-oz) pkg frozen green beans
- 1 Tbsp butter
Side Dish Instructions
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
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