Honey Balsamic & Lemon Brussels Sprout Chicken with Goat Cheese Polenta

Brussels sprouts are one of those vegetables that you either love or hate. However, when prepared properly, they can be absolutely delicious. One way to elevate the taste of Brussels sprouts is by pairing them with a flavorful and tangy sauce. This recipe for Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta does just that.

To start, heat a skillet over medium-high heat and add some olive oil. Season some chicken breasts with salt and pepper and sear them in the skillet until browned on both sides. Remove the chicken from the skillet and set it aside.

In the same skillet, add some sliced Brussels sprouts and season them with salt and pepper. Cook them until they are lightly browned and tender. Then, add in some honey, balsamic vinegar, and lemon juice. Stir everything together and let the sauce simmer for a few minutes until it thickens.

While the sauce is simmering, start preparing the polenta. In a separate pot, bring some chicken broth to a boil. Slowly whisk in some polenta and let it simmer for about 5 minutes. Then, stir in some goat cheese until it is melted and combined.

To plate the dish, spoon the polenta onto a plate and top it with a chicken breast. Spoon the Brussels sprouts and sauce over the chicken and polenta. Garnish with some chopped parsley or chives for some added flavor and color.

This dish is a perfect combination of savory and sweet. The tangy balsamic vinegar and lemon juice complement the sweetness of the honey, while the goat cheese adds a creamy texture to the polenta. The Brussels sprouts add a fresh, earthy flavor that pairs perfectly with the chicken. Overall, this dish is a must-try for anyone looking to elevate their weeknight dinner game.

Balsamic & Lemon Brussels Sprout Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

CREAMY GOAT CHEESE POLENTA

• 1 1/2 cups milk

• 1 cup dry polenta

• 2 tablespoons butter

• 4 ounces goat cheese

• salt and pepper

BALSAMIC CHICKEN

• 1 pound boneless skinless chicken breast or tenderloins, cut into bit size pieces

• 2 tablespoons olive oil

• salt + pepper

• 1/2 cup balsamic vinegar

• 1/4 cup honey

• 1 tablespoon dijon mustard

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• pinch of crushed red pepper flakes

• 1 pound shredded brussels sprouts if your brussels are really small you may just halve them

• juice of 1 lemon + fresh lemon wedges for serving

• 1 bunch fresh basil chopped

• goat cheese or parmesan for topping (optional)

Instructions

CREAMY GOAT CHEESE POLENTA

1. Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the butter and goat cheese, season with salt and pepper.

BALSAMIC CHICKEN

1. Heat a large skillet over medium heat. Add a drizzle of olive oil and once hot, add the chicken. Season with salt + pepper. Cook until the chicken is browned all over and cooked through, about 5 minutes. In a small bowl, whisk together the balsamic, honey, dijon, oregano, thyme and crushed red pepper. Slowly pour the balsamic mixture into the skillet with the chicken. Cook until the balsamic thickens and coats the chicken, about 5 minutes. Watch close, you don't want to cook the sauce so much that it ends up sticking to the bottom of your pan. Once the sauce has thickened, reduce the heat and toss in the brussels sprouts. Cook for another 3-5 minutes or until the brussels sprouts have just begun to cook down. Remove from the heat and stir in the basil + lemon juice.

2. To serve, divide the polenta among low pasta bowls or plate. Top with the chicken and brussels sprouts. Garnish with fresh basil + lemon and enjoy!