NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry corn grits

1 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil, then slowly whisk in the corn grits.

• 2

  Reduce heat to low, cover, and simmer the polenta for 15-20 minutes, stirring occasionally until thick and creamy.

• 3

  While polenta cooks, season the chicken breast on both sides with half of the salt and pepper.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the skillet to rest; in the same pan, add the minced garlic and spinach, sautéing for 1-2 minutes until just wilted.

• 6

  Stir the nutritional yeast, lemon zest, and remaining salt and pepper into the finished polenta.

• 7

  Slice the chicken and serve immediately over the warm polenta with the sautéed spinach.