Tuscan Polenta & Brussels Sprout Bowls

🥘 Ingredients

• Tuscan Heat Spice
  1 tsp
• black pepper
  ¼ tsp
• brussels sprouts
  10 oz
• butter
  2 tbsp
• carrots
  2 unit
• chicken cutlets
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  1 oz
• garlic
  3 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• precooked polenta
  1 box
• red onion
  1 unit
• salt
  ½ tsp
• sour cream
  2 tbsp
• tomato
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot
• potato masher
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   On a baking sheet , toss brussels sprouts , carrots , red onion , tomato , and garlic with a large drizzle of olive oil , half the Tuscan Heat Spice , salt , and black pepper . Spread in an even layer.

   brussels sprouts: 10 oz, carrots: 2 unit, red onion: 1 unit, tomato: 1 unit, garlic: 3 cloves, olive oil: 2 tbsp, Tuscan Heat Spice: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a small pot , combine precooked polenta , veggie stock concentrate , and ⅓ cup water over medium heat. Mash with a potato masher until mostly smooth ⏱️ 45 seconds . Stir in butter , sour cream , cream cheese , and half the parmesan cheese until creamy.

   precooked polenta: 1 box, veggie stock concentrate: 1 unit, butter: 2 tbsp, sour cream: 2 tbsp, cream cheese: 1 oz, parmesan cheese: ¼ cup
4. 

   4

   Once veggies are done roasting, carefully add juice from half the lemon and lemon zest to taste. Toss to combine. Taste and season with salt and pepper if needed.

   lemon: 1 unit
5. 5

   Heat cooking oil in a large pan over medium heat. Add chicken cutlets and cook until golden and cooked through ⏱️ 10 minutes . Divide polenta between bowls, top with roasted vegetables and chicken, drizzle with remaining olive oil, and sprinkle with remaining parmesan cheese.

   cooking oil: 1 tbsp, chicken cutlets: 8 oz