Name: Chicken with Roasted Tomatoes and Creamy Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.25 cup Dry corn polenta; 1 cup Cherry tomatoes; 2 tsp Extra virgin olive oil; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh basil; 1 cup Water

Chicken with Roasted Tomatoes and Creamy Polenta

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

YOUR SOLIN GENERATED RECIPE

Chicken with Roasted Tomatoes and Creamy Polenta

Pan-seared chicken breast served over velvety parmesan polenta and topped with blistered, herb-roasted cherry tomatoes that burst with savory sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

16.6g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry corn polenta

1 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

1 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and toss cherry tomatoes and minced garlic with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.
2
Roast the tomatoes for 15-20 minutes until they are soft and the skins begin to blister.
3
Bring water to a boil in a small saucepan, then slowly whisk in the dry polenta and reduce heat to low.
4
Simmer polenta for 15-20 minutes, stirring frequently to prevent sticking, until the texture is thick and creamy.
5
Stir the grated parmesan cheese into the finished polenta and cover to keep warm.
6
Season the chicken breast with the remaining salt and pepper.
7
Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until internal temperature reaches 165°F.
8
Spoon the creamy polenta onto a plate, top with the sliced chicken and roasted tomatoes, and garnish with fresh basil.