By Heather Bainbridge, RD

Cheesy chicken and pepper with polenta

Ready in 35 minutes •
Makes 4 servings

• 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

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:
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

Photography: Peter Chou, Tomato: istockphoto.com