NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.25 cup Dry polenta

1 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 cup Fresh spinach

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Place the chicken on the prepared baking sheet, drizzle with the extra virgin olive oil, and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, bring the chicken broth to a boil in a small saucepan over medium-high heat.

• 5

  Slowly whisk the dry polenta into the boiling broth, then reduce the heat to low and cover.

• 6

  Simmer the polenta for 15-20 minutes, whisking occasionally to ensure a smooth, creamy texture.

• 7

  Once the polenta is cooked, stir in the fresh spinach and grated parmesan cheese until the spinach is wilted and the cheese is fully incorporated.

• 8

  Spoon the creamy polenta into a bowl and top with the roasted chicken thighs, pouring any remaining juices from the pan over the top.