Mediterranean Sea Breeze Grilled Chicken with Creamy Polenta and Roasted Vegetables

Allergens

Dairy (Parmesan cheese)

Ingredients

• 4 boneless, skinless chicken breasts 2 cups polenta 1 cup Parmesan cheese 6 cups vegetable broth 2 cups cherry tomatoes 2 zucchinis 2 bell peppers 2 tbsp olive oil 2 tsp garlic powder 2 tsp onion powder 1 tsp ground paprika Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). In a large pot, bring vegetable broth to a boil. Slowly pour in the polenta while stirring constantly. Reduce heat to low and cook for about 20 minutes, or until tender and creamy. Stir in Parmesan cheese and season with salt and pepper to taste. In a mixing bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture onto the chicken breasts. Preheat a grill or grill pan to medium high heat. Grill the chicken for about 6 7 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing. Slice zucchinis into 1/2 inch thick rounds and bell peppers into quarters. Toss both with olive oil, salt, and pepper. Spread out on a baking sheet and roast in the oven for about 20 minutes or until tender.

Chef’s Insight

To achieve a perfect sear on the chicken, ensure that the grill or grill pan is hot before placing the chicken breasts on it.

Notes

For a vegetarian option, replace the chicken with grilled portobello mushrooms or eggplant.