Crockpot Rosemary Chicken & Kale over Creamy Polenta Recipe

I picked up a great selection of vegetables this weekend and really wanted to make a hearty Sunday dinner. Enter, this dish. It has your protein and greens paired with a delicious creamy polenta. This meal will carry on through the winter in my opinion.

What you’ll need:

Crockpot

1 lb of chicken breast

Perfect Pinch – Tuscan Blend Spice

Fresh Thyme (6 small stalks)

1 Cup of Polenta

3 Cups Water

Seal Salt

1 Tbsp of butter

1/4 Cup of almond milk

Coconut Oil Spray

1 tsp of black pepper

4 Radish bulbs finely sliced

1 Carrot finely sliced

3 Cups of kale

Balsamic vinaigrette

Directions:

  1. Season both sides of your chicken breast with the Tuscan blend spice (the more the better).
  2. Lay the chicken in rows within your crock pot and place your thyme on top and in between.
  3. Cook on low for 5-6 hours.
  4. Keep your chicken on the warm setting when it’s fully cooked and prepare the rest of the meal.
  5. Spray coconut oil in a large skillet and place on low heat.
  6. Add your kale, carrots and radishes with a pinch of salt.
  7. Let them cook down for 10 minutes as your prepare your polenta.
  8. For the polenta, bring 3 cups of water and a pinch of salt to a boil in a large saucepan.
  9. Stir in 1 cup of polenta, black pepper, 1 tsp of Tuscan blend spice, butter and almond milk.
  10. Cook on low for 2-3 minutes, constantly stirring and then remove from heat
  11. Then, remove your veggies from heat and prepare to plate your dish.
  12. First, ladle your polenta onto the plate in a large circle.
  13. Place the sauteed kale on top of the polenta and then add your chicken.
  14. Add carrots and radish as garnish on the side.
  15. I poured a few drops of balsamic vinaigrette over the dish for extra flavor.

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