Lemon-Herb Chicken with Creamy Polenta

Name: Lemon-Herb Chicken with Creamy Polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1.5 pound chicken breast (boneless, skinless, halved lengthwise to make 4 cutlets); 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.25 teaspoon garlic powder; 0.75 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste); 1 lemon (half juiced and half sliced for garnish); 4 cup chicken broth; 1 cup instant polenta; 2 tablespoon butter; 0.25 cup grated Parmesan cheese; 1 pound fresh green beans (trimmed); 2 clove garlic (minced)

Pan-seared chicken breasts marinated in bright lemon and savory herbs, served alongside creamy polenta and sautéed green beans for a complete and comforting meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.48/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 tablespoon olive oil
1.5 pound chicken breast (boneless, skinless, halved lengthwise to make 4 cutlets)
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
0.25 teaspoon garlic powder
0.75 teaspoon salt (to taste)
0.25 teaspoon black pepper (to taste)
1 lemon (half juiced and half sliced for garnish)
4 cup chicken broth
1 cup instant polenta
2 tablespoon butter
0.25 cup grated Parmesan cheese
1 pound fresh green beans (trimmed)
2 clove garlic (minced)

Instructions

Pat chicken breast cutlets dry. Season evenly with dried thyme, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and the juice of 1/2 lemon. Set aside to marinate for 5 minutes.
Bring 4 cups chicken broth to a boil in a medium saucepan. Slowly whisk in the instant polenta or quick-cooking grits. Reduce heat to low and cook, stirring frequently, until thickened and creamy, about 3-5 minutes. Stir in 2 tablespoons butter, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Keep warm.
While polenta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside to rest.
In the same skillet, add 1 pound fresh green beans and 2 cloves minced garlic. Sauté for 5-7 minutes, until green beans are tender-crisp. Season with salt and pepper to taste.
Serve the pan-seared lemon-herb chicken immediately alongside the creamy polenta and sautéed green beans. Garnish with fresh lemon slices.

Notes

Leftovers can be stored in an airtight container for 3-4 days. For extra zest, add a sprinkle of fresh parsley at the end.

Nutrition (per serving)

Calories: 520
Protein: 52.8 g
Carbohydrates: 38.5 g
Fat: 19.3 g
Fiber: 5.1 g
Sodium: 1280 mg
Saturated Fat: 7.8 g
Sugar: 4.5 g
Cholesterol: 125 mg