Grilled Cinnamon Chicken with Sweet Potato Grits

INGREDIENTS (serves 6)
Delightfully Adapted from Better Homes & Gardens

6 Chicken Breasts (thin)
1 TBS Vegetable Oil
2 tsp Salt (or amount you prefer for taste/health)
1 tsp ground Cinnamon
3/4 cup Quick Grits (or enough to serve 4-6)
3 cups water (or amount called for on your box for grits)
1/2 cup canned Sweet Potato
1/3 cup shredded Cheddar
2 TBS Butter
Fresh Sage
Drizzle Chicken with oil, coat chicken nicely. Rub chicken with the Cinnamon, Pepper, and 1/2 tsp Salt.

Pre-Heat grill to 350-400, according to the thickness of your breast - grill until juices run clear.
Meanwhile, in a saucepan bring your water to boiling. Stir in grits, sweet potato, and 1 1/2 tsp salt. Return to boiling then reduce heat and simmer covered, stir frequently. Once grits have thicken add in the butter & shredded cheddar.
To serve, spoon generous portion of grits onto your serving plate - top with one chicken breast and sprinkle on diced fresh sage. Season to taste with more salt & pepper if desired.