Cheesy Polenta Bowl with Chipotle Chicken and Roasted Red Peppers


Wake up your taste buds with spicy chipotle chicken and veggies over a creamy and cheesy polenta, with plenty of avocado on top. We recently announced the exciting news that our line of ready-to-eat polentas are Non-GMO Project Verified. Our polenta is an easy meal solution and made from the highest quality ingredients.

While this recipe was made with our Traditional Polenta variety, feel free to add some extra flavor with any of our  other gluten-free polentas.


  • 4 tablespoons olive oil, divided
  • 1 pound chicken thighs
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 onion, sliced
  • 2 red peppers, sliced
  • 1 package Ancient Harvest Gluten-Free Traditional Polenta
  • ½ cup chicken broth
  • 4 ounces shredded sharp cheddar cheese
  • 1 avocado, sliced
  • ½ cup cilantro, chopped


  • Wisk together 2 tablespoons olive oil with chipotle chili powder and ingredients through lime juice, and use as a marinade for the chicken thighs; Add all ingredients and chicken to large plastic bag and refrigerate for 30 min.
  • In a large frying pan, heat 1 tbsp of olive oil over medium-high heat. Add the drained chicken, browning on both sides. Once cooked, shred chicken with a fork.
  • Place prepared polenta in a saucepan over medium heat and add chicken broth a little at a time, stirring with a whisk until smooth and creamy. Stir in cheddar cheese and cook until cheese has melted and polenta is creamy.
  • Next, heat remaining olive oil in a frying pan over medium-high heat. Add sliced onions, cooking until soft. Add peppers, and cook for another 3 to 5 minutes until peppers are soft and onions are translucent. Remove from heat and set aside.
  • Divide polenta between 4 to 6 bowls and top with shredded chicken, peppers, avocado and cilantro.