To make polenta… preheat oven to 350 degrees.

Cover a baking sheet with parchment paper.

One 24 oz fresh and ready to eat tube of polenta makes four servings. Carefully cut the plastic off the tube, keeping the integrity of the shape (you won’t be mashing this). Slice the polenta into medallions, so you end up with 8 round medallions (2 per serving). Place the medallions in a single layer on the baking sheet. Melt 1 1/2 tablespoons coconut oil in a glass prep dish in the microwave and then coat each medallion with coconut oil. Bake for 15 minutes, or until slightly golden brown.

To make the pesto… blend macadamia nuts, pine nuts, basil, chives, olive oil, pinch of sea salt and pepper. Taste and adjust flavor with more salt, and pepper, as needed.

To prepare chicken…. Lay the boneless chicken breast on the cutting board with the smooth side down. Locate the small inner fillet, called the tender, and remove it by cutting away any connective tissue. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."

Mix together the coconut flour and sesame seeds and place into a shallow bowl. Heat a large skillet over medium heat. Add 2 tablespoons coconut oil. Dredge the butterflied chicken through the mixture and pan fry in batches, 3-4 minutes on each side (add more coconut oil, if needed).

To make the bok choy… in a small skillet, heat 1 tablespoon over medium high heat and sauté the bok choy until tender. Season with salt and pepper to your liking.