2.5 cups low sodium veggie broth
1 tsp chopped garlic
1 chopped onion
8 oz lean ground chicken breast or seitan
1 15-oz can cooked black beans, no salt added, rinsed and drained
1 4-oz can mild green chilies, diced
1 cup crushed tomatoes
1.5 cups fresh baby spinach, thinly shredded
1 tsp chili powder
.5 tsp cumin
PINCH cayenne pepper
1 TB lime juice
.5 cup of instant polenta
.25 tsp salt
.5 cup chopped cilantro
.5 cup mild salsa
Heat 1/2 cup of the vegetable broth in a nonstick saute pan over medium high heat, add the onion and garlic and steam saute for 3-4 minutes until onions are translucent.
Add the ground chicken and cook for 6-8 minutes until cooked through (if using seitan, cook just 4-6 minutes).
Add the crushed tomates, spinach, cumin, cayenne, chili powder, diced green chilies, beans, spinach and lime juice. Lower heat to medium-low and simmer for 10 minutes.
In the meantime, bring the remaining 2 cups of vegetable brother with the salt to a boil, sitr in polenta and cook 3 minutes, stirring constantly. Remove from heat and stir in the cilantro.
Spray an 8 x 8 baking pan with nonstick spray (coconut oil, preferably); place the bean mixture in the pan. Spread the polenta evenly over the bean mixture, then top with the salsa and spread evenly Bake in a 350 degree oven for 18-20 minutes.