Cheesy Chicken and Pepper with Polenta

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Ingredients

  • 14 oz polenta, sliced into 1/2-inch rounds (look for premade polenta logs at your grocery store)
  • 4 oz part-skim mozzarella cheese, thinly sliced, divided
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 medium tomato, chopped
  • 20 kalamata olives, halved
  • 4 3-oz chicken breast tenderloins
  • Sea salt and pepper to taste
  • 1 tsp extra virgin olive oil

Instructions

  1. Preheat oven to 350ºF.
  2. In a foil-lined 8x8-inch pan, layer polenta slices to cover bottom. Layer 2 oz cheese over top. Add peppers, tomatoes and olives. Lay chicken on top. Add salt and pepper, to taste. Top chicken with remaining 2 oz cheese. Drizzle oil evenly over contents.
  3. Bake for 30 minutes. Serve hot.

Nutrients per serving (Makes 4 servings): Calories: 258, Total fat: 8 g, Saturated fat: 4 g, Trans fat: 0 g, Cholesterol: 67 mg, Sodium: 673 mg, Total Carbohydrates: 22 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 29 g, Iron: 2 mg

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