Recipe: Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta

Ingredients

1 pound boneless skinless chicken breast or tenderloins, cut into bite-size pieces
2 tablespoons olive oil
to taste salt and pepper
½ cup balsamic vinegar
¼ cup honey
1 tablespoon dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
a pinch crushed red pepper flakes
1 pound shredded brussels sprouts
juice of 1 lemon
1 bunch fresh basil, chopped
to taste goat cheese or parmesan for topping (optional)

Bring 1½ cups of water and 1½ cups of milk to a low boil in a medium pot.
Whisk in the polenta and cook for 15-20 minutes until thickened.
Stir in the butter and goat cheese, then season with salt and pepper.
Heat a large skillet over medium heat and add olive oil.
Add the chicken, season with salt and pepper, and cook until browned and cooked through, about 5 minutes.
In a small bowl, whisk together balsamic vinegar, honey, dijon mustard, oregano, thyme, and crushed red pepper.
Pour the balsamic mixture into the skillet with the chicken and cook until it thickens, about 5 minutes.
Add the brussels sprouts and cook for another 3-5 minutes until they begin to cook down.
Remove from heat and stir in basil and lemon juice.
Serve the polenta in bowls topped with the chicken and brussels sprouts, garnished with fresh basil and lemon.

Servings

Calories

654

Total fat

24g

Total carbohydrates

61g

Total protein

41g

Sodium

400mg

Cholesterol

90mg