Pre-heat oven to 400 degrees F

Rub the chicken breasts with coconut oil, then season with Chili Powder, Cumin, Salt & Pepper. Rub seasoning all over to ensure chicken is fully coated. Place on a backing sheet and roast in the oven for 20 minutes.

In a medium pot, add 2 cups water and ½ cup milk plus 1 teaspoon salt. Bring to a bowl. Turn down heat to low and whisk in the cornmeal slowly whisking constantly so it doesn’t clump. Keep whisking for about 2 minutes until it starts to thicken slightly. Cook for about 10 minutes, stirring every few minutes to ensure no clumping.

Once the polenta is thick and creamy, stir in the butter, jalapeño, and corn.

Slice the grape tomatoes in half lengthwise and add to a pre-heated sauté pan with 1 teaspoon coconut oil. Add salt & pepper to taste. Cook for 3-4 minutes, then add add ½ cup chicken broth and cook for another 5 minutes. Whisk in ½ cup sour cream and turn off heat.

After 20 minutes in the oven, remove the chicken and let sit for a few minutes.

Plate the polenta, Chicken, then top with the sauce.