NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry polenta

0.75 cup water

0.25 cup unsweetened almond milk

0.5 tsp ghee

0.5 tsp olive oil

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  In a small saucepan, bring the water and almond milk to a boil over medium-high heat.

• 2

  Slowly whisk in the dry polenta, then reduce the heat to low and cover.

• 3

  Simmer the polenta for 15 to 20 minutes, stirring every few minutes to prevent sticking, until the texture is thick and creamy.

• 4

  While the polenta cooks, season the chicken breast on both sides with half the sea salt, black pepper, and all of the dried oregano.

• 5

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

• 7

  In the same skillet, add the minced garlic and fresh spinach, sautéing for 1 to 2 minutes until the spinach is just wilted.

• 8

  Stir the ghee and the remaining sea salt into the finished polenta.

• 9

  To serve, spoon the creamy polenta onto a plate, layer the sautéed spinach on top, and finish with the sliced pan-seared chicken.