BBQ Shredded Chicken with Green Beans and Corn

Shopping List:
2 chicken breasts (Canter Hill)
green beans (E. Fudd/The Farm Stuff)
1 onion (The Farm Stuff)
corn on the cob (E. Fudd/The Farm Stuff)
1 oz bottle BBQ sauce
salt & pepper
chicken or vegetable broth (optional)
  1. Put a pot of well salted water on to boil. Snap green beans and rinse. Once water in boiling, add beans.
  2. While beans cook, trim chicken breasts if needed and cut into smaller, tender-sized pieces.
  3. Add BBQ to a pan on medium heat. If sauce is very thick, thin with broth to a slightly thinner consistency. Bring sauce just to a simmer, stirring often to prevent scorching.
  4. Cut onion in half and thinly slice each half. Add onions and chicken pieces to sauce, making sure chicken is covered in sauce. Stir occasionally to prevent sauce from scorching and turn chicken once.
  5. Wrap shucked ears of corn in damp paper towels and microwave for about 5 minutes, adding 1 to 2 minutes for each additional ear of corn. Once done, remove from microwave and let rest until cool enough to handle. Cut corn from cob and mix in a bowl with a tablespoon or two of butter and salt and pepper to taste.
  6. Cook chicken until no longer pink. Remove chicken pieces and shred using two forks. Place shredded chicken back in pan with sauce and onions and stir to combine.
  7. Cook beans until desired doneness. Drain. Toss with butter if desired.