Roasted Chicken with Pumpkin-Sage Grits

Total prep/cook time: ~30 min. Serves 4.

Ingredients:

• 4 (4-6 oz) skinless boneless chicken breast halves
• 1 cup instant grits (three 1-oz. packages)
• 2/3 cup canned pumpkin
• 1 tbsp snipped fresh sage
• 1/3 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Directions:

1. Preheat oven to 400. Arrange chicken breast halves in 13x9x2-inch baking pan. Drizzle chicken with oil and sprinkle with salt and black pepper. Rub the spices over all sides of the chicken. Roast in preheated oven 18-20 min or until no longer pink and juices run clear.
2. Meanwhile, in medium saucepan bring 3 cups water to boiling. Stir in grits until combined. Stir in pumpkin and sage. Return to boiling; reduce heat. Cook, uncovered, 5-7 min or until thickened, stirring frequently. Remove from heat; stir in cheese.
3. To serve, spoon grits onto dinner plates and top with chicken breast halves.

Did you know?

Canned pumpkin is considered a nutrient-dense food because it is low in calories and fat, yet high in vitamins and minerals (espcially vitamin A!). It is also a good source of fiber, with about 7 grams of fiber in one cup. Many people think of pumpkin pie when they think of canned pumpkin, but you can use canned pumpkin to make soups, chili, Indian food, pancakes, oatmeal - the possibilities are endless!

Nutrition Information (per 1 serving):

Total calories: 380 cal
Total fat: 10 g

Saturated fat: 3 g

Sodium: 669 mg

Total carbs: 20 g

Dietary fiber: 2.5 g

Protein: 33 g