Chicken & Polenta Primavera

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms (sliced)
  1 c
• chicken cutlets
  2 pieces
• cooking oil
  1 tsp
• garlic
  2 clove
• grape tomatoes
  1 c
• green bell pepper (diced)
  1 piece
• nutritional yeast
  2 tbsp
• olive oil
  1 tbsp
• precooked polenta
  1 package
• salt
  1 tsp
• scallions (whites, sliced)
  2 stalks
• veggie stock concentrate
  1 unit
• zucchini (diced)
  1 piece

🍳 Cookware

• large pan
• small pot

1. 

   1

   Wash and dry all produce. Pat dry chicken cutlets and season with salt and black pepper . Halve grape tomatoes and mince garlic .

   chicken cutlets: 2 pieces, salt: 1 tsp, black pepper: 1 tsp, grape tomatoes: 1 c, garlic: 2 clove
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add green bell pepper , button mushrooms , and zucchini ; cook, stirring occasionally, until veggies are browned and just softened ⏱️ 5 minutes . TIP: While veggies cook, move on to Step 3!

   olive oil: 1 tbsp, green bell pepper: 1 piece (diced), button mushrooms: 1 c (sliced), zucchini: 1 piece (diced)
3. 

   3

   While veggies cook, heat a drizzle of cooking oil in a small pot over medium heat. Add scallions and cook, stirring occasionally, until fragrant ⏱️ 1 minutes . Stir in veggie stock concentrate and remaining garlic. Simmer until slightly thickened ⏱️ 3 minutes .

   cooking oil: 1 tsp, scallions: 2 stalks (whites, sliced), veggie stock concentrate: 1 unit
4. 

   4

   Divide precooked polenta between shallow bowls. Top with sautéed veggies, grape tomatoes, and chicken cutlets. Sprinkle with nutritional yeast and reserved scallion greens. Serve.

   precooked polenta: 1 package, nutritional yeast: 2 tbsp