Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

Enjoy a sophisticated twist on a classic comfort dish. Tender chicken breast is seasoned with a bold coffee and cocoa rub, delivering a subtle smoky richness. It’s served over silky creamy polenta and paired with vibrant sautéed greens, providing a harmonious balance of warm, satisfying flavors perfect for a fulfilling dinner.

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NUTRITION

386kcal
Protein
39.4g
Fat
9.4g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tsp Ground Coffee

1 tsp Unsweetened Cocoa Powder

Pinch of Salt

Pinch of Black Pepper

1/4 cup Dry Polenta (Cornmeal)

1 cup Water

1 cup Spinach (raw)

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season on both sides with a pinch of salt and pepper.

  • 2

    In a small bowl, mix the ground coffee and unsweetened cocoa powder. Rub this mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until a rich crust forms. Then lower the heat, cover, and cook for an additional 4-5 minutes until the chicken is fully cooked.

  • 4

    Meanwhile, bring 1 cup of water to a gentle boil in a small saucepan. Slowly whisk in the dry polenta, stirring continuously to prevent lumps. Reduce the heat and simmer for about 10-12 minutes until thickened and creamy. Season lightly with a pinch of salt.

  • 5

    For the sautéed greens, heat a teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Add the spinach and cook for 2-3 minutes until wilted but still vibrant.

  • 6

    Plate a serving of creamy polenta, top with the coffee-cocoa rubbed chicken, and add a side of sautéed greens. Serve immediately and enjoy the balance of bold and delicate flavors.

Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Coffee-Cocoa Rubbed Chicken with Creamy Polenta and Sautéed Greens

Enjoy a sophisticated twist on a classic comfort dish. Tender chicken breast is seasoned with a bold coffee and cocoa rub, delivering a subtle smoky richness. It’s served over silky creamy polenta and paired with vibrant sautéed greens, providing a harmonious balance of warm, satisfying flavors perfect for a fulfilling dinner.

NUTRITION

386kcal
Protein
39.4g
Fat
9.4g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tsp Ground Coffee

1 tsp Unsweetened Cocoa Powder

Pinch of Salt

Pinch of Black Pepper

1/4 cup Dry Polenta (Cornmeal)

1 cup Water

1 cup Spinach (raw)

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season on both sides with a pinch of salt and pepper.

  • 2

    In a small bowl, mix the ground coffee and unsweetened cocoa powder. Rub this mixture evenly over the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until a rich crust forms. Then lower the heat, cover, and cook for an additional 4-5 minutes until the chicken is fully cooked.

  • 4

    Meanwhile, bring 1 cup of water to a gentle boil in a small saucepan. Slowly whisk in the dry polenta, stirring continuously to prevent lumps. Reduce the heat and simmer for about 10-12 minutes until thickened and creamy. Season lightly with a pinch of salt.

  • 5

    For the sautéed greens, heat a teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Add the spinach and cook for 2-3 minutes until wilted but still vibrant.

  • 6

    Plate a serving of creamy polenta, top with the coffee-cocoa rubbed chicken, and add a side of sautéed greens. Serve immediately and enjoy the balance of bold and delicate flavors.