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Cinnamon Roasted Chicken with Pumpkin-Sage Grits

Makes: 4 servings
Prep 10 mins Roast 400°F 18 mins
Cinnamon Roasted Chicken with Pumpkin-Sage Grits
Ingredients
  • 4 4 - 6  ounces  skinless boneless chicken breast halves
  • 1  tablespoon  vegetable oil
  • 1 1/2  teaspoons  salt
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground black pepper
  • 1 1/2  cups  water
  • 2/3  cup  instant grits (two 1-oz. packages)
  • 1/2  cup  canned pumpkin
  • 1  tablespoon  snipped fresh sage
  • 1/3  cup  shredded cheddar cheese
  •  Sage leaves
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 253,
  • Fat, total (g) 8,
  • chol. (mg) 76,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 30,
  • vit. A (IU) 4810,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1162,
  • Potassium (mg) 394,
  • calcium (mg) 101,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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