Chicken & Polenta Primavera

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms
  8 oz
• chicken cutlets
  24 oz
• cooking oil
  1 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• green bell pepper
  2 unit
• nutritional yeast
  4 tbsp, 0
• olive oil
  2 tsp
• precooked polenta
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small bowl
• large pan
• small pot
• potato masher
• mostly

1. 

   1

   Wash and dry all produce. Rinse and season chicken cutlets with salt and pepper. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and quarter button mushrooms (skip if pre-sliced). Trim and halve zucchini lengthwise; cut crosswise into ½-inch half-moons. Halve grape tomatoes . Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens. Transfer ½ tsp nutritional yeast (1 tsp for 4 servings) to a small bowl ; set aside for serving. You'll use the rest of the nutritional yeast in Step 3.

   chicken cutlets: 24 oz, green bell pepper: 2 unit, button mushrooms: 8 oz, zucchini: 2 unit, grape tomatoes: 8 oz, garlic: 4 clove, scallions: 4 unit, nutritional yeast: 4 tbsp
2. 

   2

   In a large pan , heat a large drizzle of olive oil over medium-high heat. Add bell pepper, scallion whites, and season with salt and black pepper . Cook, stirring occasionally, until veggies are browned and just softened, ⏱️ 5 minutes . TIP: While veggies cook, move on to Step 3! Add tomatoes and garlic; cook, stirring, ⏱️ 30 seconds until fragrant. Add 2 TBSP water (4 for 4 servings) and cook, stirring constantly, until liquid has mostly reduced, ⏱️ 1 minutes . Season with salt and pepper.

   olive oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies cook, heat a drizzle of cooking oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, ⏱️ 2 minutes . Add precooked polenta , veggie stock concentrate , and ⅓ cup water. Mash with a potato masher until mostly smooth, ⏱️ 30 seconds . Add remaining nutritional yeast and cook, stirring, until thickened, ⏱️ 5 minutes . Season with salt and pepper if desired. Tip: if polenta seems too thick, add water 1 TB mini time.

   cooking oil: 1 tsp, precooked polenta: 2 unit, veggie stock concentrate: 2 unit, nutritional yeast: 0
4. 

   4

   Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.