NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quick-cooking polenta

1 cup Water

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with 0.5 tsp of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  Season the chicken breast evenly with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  While the chicken rests, bring the water to a boil in a small saucepan, then whisk in the polenta and simmer on low for 5 minutes until thick and creamy.

• 7

  Stir the parmesan cheese into the polenta until melted, then serve the sliced chicken and roasted vegetables over the warm polenta bowl.