There's not a lot to report as far as running is concerned. Taper is in full effect. Short runs, some stretching, a little rolling and a lot of resting.
I'm so winning at tapering right now!
Let's talk dinner. Tasty barbecue chicken over a creamy, rich bowl of grits is comfort in a bowl.
So, so good.
The grits have some cheese, naturally, but there is also a healthy surprise hiding in them.
WHAT?! Grits and healthy in the same sentence?
Mind blowing stuff I know.
I didn't even know grits could be served without a truckload of butter and a small bucket of cheese.
But they can!
They can still be creamy and delicious without any help from my best friend Butter.
Sorry Butter, just know I'll always need you cause...biscuits.
Pumpkin!! Pumpkin helps keep the butter out but the flavor and creaminess in.
Pst...do not tell the children, it's too weird and their little heads will explode.
Yummy sweet, spicy chicken over creamy pumpkin grits is a match made in heaven.
This is probably one of my favorite things to eat. It makes my heart sing, my taste buds dance and my belly very happy.
I hope you enjoy it as much as I do. If not....can I have your leftovers?
Barbecue Chicken over Grits
adapted from Healthy Cooking Magazine
- 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
- 1/2 tablespoon ground ancho chili pepper(more if you like it spicier)
- 1/2 teaspoon ground cinnamon
- 2-1/4 cups water
- 1 cup quick-cooking grits
- 1 cup canned pumpkin
- 1/2 cup shredded Monterey Jack Cheese
- 1/4 cup shredded pepper Jack cheese (confession, I add a bit more pepper jack) ;-0
- 1 medium tomato, seeded and chopped
- 6 tablespoons reduced-fat sour cream
- 2 green onions, chopped
- 2 tablespoons minced fresh cilantro
- Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
- 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 meat thermometer reads 170°. Shred meat with two 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 six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.