Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

Enjoy a comforting plate of creamy, velvety polenta paired with succulent herb-roasted chicken and sweet, blistered tomatoes. This dish balances hearty protein with delicate cornmeal creaminess and burst of roasted tomato flavor, creating a meal that's both satisfying and light.

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NUTRITION

419kcal
Protein
43.9g
Fat
10.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

40g Coarse Polenta

80ml Unsweetened Almond Milk

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh herbs. Place it on a baking sheet and drizzle lightly with olive oil.

  • 3

    Roast the chicken for about 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken is roasting, bring 1 cup of water to a simmer in a small saucepan. Slowly whisk in the polenta and cook over low heat, stirring frequently, for about 15-20 minutes until thick and creamy.

  • 5

    Stir in the unsweetened almond milk and a pinch of salt into the polenta to enhance creaminess.

  • 6

    In a separate skillet, add the remaining herbs and a dash of olive oil, then add the cherry tomatoes. Sauté over medium-high heat until their skins blister slightly, about 3-4 minutes.

  • 7

    To serve, spoon a generous serving of creamy polenta onto a plate, top with sliced or chopped herb-roasted chicken, and arrange the blistered tomatoes around or on top. Garnish with additional herbs if desired.

Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Polenta with Herb-Roasted Chicken and Blistered Tomatoes

Enjoy a comforting plate of creamy, velvety polenta paired with succulent herb-roasted chicken and sweet, blistered tomatoes. This dish balances hearty protein with delicate cornmeal creaminess and burst of roasted tomato flavor, creating a meal that's both satisfying and light.

NUTRITION

419kcal
Protein
43.9g
Fat
10.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

40g Coarse Polenta

80ml Unsweetened Almond Milk

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh herbs. Place it on a baking sheet and drizzle lightly with olive oil.

  • 3

    Roast the chicken for about 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken is roasting, bring 1 cup of water to a simmer in a small saucepan. Slowly whisk in the polenta and cook over low heat, stirring frequently, for about 15-20 minutes until thick and creamy.

  • 5

    Stir in the unsweetened almond milk and a pinch of salt into the polenta to enhance creaminess.

  • 6

    In a separate skillet, add the remaining herbs and a dash of olive oil, then add the cherry tomatoes. Sauté over medium-high heat until their skins blister slightly, about 3-4 minutes.

  • 7

    To serve, spoon a generous serving of creamy polenta onto a plate, top with sliced or chopped herb-roasted chicken, and arrange the blistered tomatoes around or on top. Garnish with additional herbs if desired.