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



Ingredients
- 1 bag of Ocean Mist Farms Roastables – Sun dried Tomato Brussels Sprouts Kit
- 4 Boneless skinless chicken breasts
- 1 cup Dry polenta
- 4 cups Chicken stock
- 1 cup Whole milk
- 1 1/2 teaspoon Kosher salt
- 4 tablespoons of Butter
- 1/4 cup Grated parmesan cheese
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:
- Preheat oven to 425ºF with the rack placed in the center position.
- 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:
- Combine all ingredients for the marinade and mix together in a large bowl.
- Add in the boneless skinless chicken breasts. Cover and let marinade in the refrigerator for 2-4 hours.
- 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:
- Combine the chicken stock and milk in a thick walled sauce pan and bring to a boil.
- Stir in salt.
- Gradually pour in the polenta while actively stirring.
- Cover the pot and reduce heat to low. Let cook for 25-35 minutes, stirring regularly.
- Once the grains are fully cooked, remove from the heat and mix in the butter and grated parmesan cheese.
WATCH How to Cook Roastables