Chicken With Polenta And Vegetable Salad Recipe

Prepare the Polenta

1. In a saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta. 2. Reduce the heat to low and stir constantly until the mixture thickens, about 15-20 minutes. 3. Stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese until melted and smooth. 4. Season with salt and pepper to taste. Cover and keep warm.

Cook the Chicken

1. Season 4 chicken breasts with salt, pepper, and your choice of herbs (like thyme or rosemary). 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. 3. Cook the chicken breasts for about 6-7 minutes on each side, or until cooked through and golden brown. 4. Remove from heat and let it rest for a few minutes before slicing.

Prepare the Vegetable Salad

1. In a large bowl, combine 2 cups of mixed greens, 1/2 sliced cucumber, 1 sliced bell pepper, and 1 cup of cherry tomatoes halved. 2. For the dressing, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper. 3. Toss the salad with the dressing just before serving.

Assemble the Dish

1. Spoon a generous serving of polenta on each plate. 2. Top with slices of the grilled chicken. 3. Serve alongside the fresh vegetable salad.