1 package Curry Chicken Tenders (Trader Joe’s)
1 package Garlic Basil Polenta (Food Merchants)
1lb asparagus spears
1 envelope Peanut Sauce Mix (A Taste of Thai)
1/2 cup light vanilla soymilk (Vitasoy)
2T creamy natural peanut butter
1t olive oil
kosher salt (medium grain)
1t honey (optional)

Instructions:

1. Preheat oven to 375 degrees. Rinse asparagus and dry completely. Pour about 1tsp olive oil into the palm of your hand and grab half of the asparagus with the other hand. Coat the asparagus spears with oil using your hands and place on a baking sheet in one layer. Grab the other half of the asparagus and coat with the remaining oil on your hands. Once all of the asparagus is on the sheet, generously sprinkle with salt. Bake at 375 for about 15-20 minutes, or until very tender.

2. Cook chicken tenders via preferred method. I grill them on my George Foreman grill for 6-7 minutes at 350 degrees, but a regular grill or oven work just as well.

3. In a small saucepan heat peanut sauce mix, soymilk, peanut butter and honey to a boil. Turn down to low and simmer for 5-7 minutes. Turn off heat and let thicken.

4. Place a skillet over medium-high heat and spray with cooking spray. Cut polenta into 1/3″ thick slices and place in the skillet. Spray the top of the polenta with cooking spray and sprinkle with salt. Cook about 3-5 minutes per side, or until crispy and browned on both sides.