3 oz wild sardines packed in oil with lemon, minced (or use regular sardines and marinate briefly with ¼ tsp lemon zest and 1 tbsp lemon juice)
1/2 cup sliced fresh basil
Preheat oven to 375°F. On a large rimmed baking sheet, arrange tomato and onion. Sprinkle with ½ tsp Italian seasoning and salt, and drizzle with oil and vinegar. Roast for 25 minutes.
Meanwhile, prepare chicken: In a shallow dish, place egg. In a separate shallow dish, combine flax, bread crumbs, yeast, chia, remaining 1½ tsp Italian seasoning, ½ tsp garlic powder and pepper. Dip chicken in egg, letting excess drip off, then dip in flax mixture, turning to coat both sides; place in a glass baking dish misted with cooking spray. Bake for 15 to 18 minutes, until no longer pink inside and juices run clear.
Meanwhile, heat pasta sauce in a saucepan on medium-high; stir in sardines and remaining ¼ tsp garlic powder. Heat gently.
To serve, on each plate, layer 1 onion slice and 2 tomato slices; top with 1 chicken piece and ½ cup sauce. Sprinkle with basil.
Tantalize your taste buds with paprika-infused chicken paired with comforting and creamy polenta. Polenta also helps protect your vision: it is rich in carotenoids, plant pigments that help with healthy cell growth. When converted to vitamin A, carotenoids can also help support proper eye health and night vision. One study noted that carotenoids found in milled yellow corn products such as polenta are “highly bioaccessible,” meaning they are as easily digested (to a similar or higher extent) as some more well-known carotenoid sources, such as carrots.