Cinnamon Roasted Chicken with Pumpkin-Sage Grits
- Preheat oven to 400 degrees F. Arrange chicken breast halves in 13x9x2-inch baking pan. Drizzle chicken with oil and sprinkle with 1 tsp. of the salt, the cinnamon, and black pepper. Rub the spices over all sides of the chicken. Roast in preheated oven 18 to 20 minutes or until no longer pink and juices run clear.
- Meanwhile, in medium saucepan bring water to boiling. Stir in grits until combined. Stir in pumpkin, sage, and 1/2 tsp. salt. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat; stir in cheese.
- To serve, spoon grits onto dinner plates and top with chicken breast halves. Add sage leaves. Makes 4 servings.
Nutrition Facts (Cinnamon Roasted Chicken with Pumpkin-Sage Grits)
- Per serving:
- 253 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 76 mg chol.,
- 1162 mg sodium,
- 14 g carb.,
- 2 g fiber,
- 1 g sugar,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Anonymous 1334 Days Ago
I wasn't so sure about how this would turn out, but my husband and I loved it! Great addition to the Fall menu. Sidenote: I used ground sage and added some red pepper flakes to the chicken and grits to spice it up.