Sun-Dried Tomato Brussels Sprouts with Lemon Herb Chicken and Polenta

The savory and herbaceous Sun-Dried Tomato Brussels Sprouts are best paired with neutral lean proteins.

fork and knife iconServes: 4
chef hat iconSource: Ocean Mist Farms

Ingredients

Chicken Marinade:

  • 2 tablespoons Neutral oil
  • 1 teaspoon each: fresh chopped
    thyme, rosemary, and chives
  • 1 clove Garlic, minced
  • Zest and juice of one lemon
  • 1 tablespoon Kosher salt

Directions

For the Brussels Sprouts:

  1. Preheat oven to 425ºF with the rack placed in the center position.
  2. Follow bag preparation instructions for the Brussels Sprouts and place on a baking sheet. Roast for 15-18 minutes until golden and tender. Once cooked sprinkle with crispy garnish.

For the Chicken:

  1. Combine all ingredients for the marinade and mix together in a large bowl.
  2. Add in the boneless skinless chicken breasts. Cover and let marinade in the refrigerator for 2-4 hours.
  3. Place a sauté pan over high heat and sear both sides of each chicken breast until browned. Turn the heat to medium and cook for 7 minutes on each side or until the chicken reaches an internal temperature of 165ºF.

For the Creamy Polenta:

  1. Combine the chicken stock and milk in a thick walled sauce pan and bring to a boil.
  2. Stir in salt.
  3. Gradually pour in the polenta while actively stirring.
  4. Cover the pot and reduce heat to low. Let cook for 25-35 minutes, stirring regularly.
  5. Once the grains are fully cooked, remove from the heat and mix in the butter and grated parmesan cheese.

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