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Nutrition Facts
Serving Size 323 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1230 mg 51%
Total Carbohydrate 45 g 15%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 22 g
Vitamin A 45% Iron 15%
Vitamin C 0% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken Tenders with Creamy Spinach Polenta
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

3/4 Lb chicken breast tenders
1 Tsp steak seasoning
10 Oz frozen chopped spinach
1 cup(s) 2% milk
3/4 cup(s) traditional polenta
1 cup(s) chicken broth
2 Tsp unsalted butter
1/4 Tsp salt
1/4 Tsp black pepper
1/4 cup(s) grated Parmesan cheese
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Instructions

1
Heat grill to Medium-High. Toss chicken with steak seasoning and place on hot grill. Cook approximately 3 to 4 minutes per side. Remove chicken and keep warm.
2
Thaw spinach and thoroughly drain by squeezing out as much water as possible. Then place between clean dish towels and press again until dry. You may have to use extra towels and repeat.
3
In a medium saucepan, bring milk to a boil. Slowly stir in polenta, reduce heat to Low, and continue stirring.
4
As the polenta absorbs the milk, add chicken broth and stir until all liquid has been absorbed. Add butter, salt, pepper, Parmesan cheese, and spinach. Stir to combine.
5
Serve chicken with polenta.

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