Balsamic chicken with polenta
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve this garlic-scented chicken on a bed of creamy golden polenta for a yummy and filling dinner.
Ingredients
Chicken tenderloin
500 g
Balsamic vinegar
2 tbs
Garlic
2 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Cherry tomatoes
250 g, halved
Green string beans
200 g
Broccolini
2 bunch(es)
Chicken stock cube
1 individual, (makes 250ml)
Skim milk
1⅓ cup(s), (330ml)
Polenta
1 cup(s), (170g)
Instructions
1
Combine the chicken, vinegar and garlic in a bowl. Set aside for 5 minutes to marinate. Lightly spray a small frying pan with oil and heat over medium heat. Cook the chicken for 2-3 minutes each side or until lightly browned.
2
Add the tomato and cook for 3-4 minutes or until the chicken is cooked through and the tomato is soft. Transfer to a plate and cover with foil to keep warm.
3
Steam the beans and broccolini for 4 minutes or until just tender.
4
Meanwhile, bring the chicken stock and milk to the boil in a small saucepan over medium heat. Add the polenta and stir on low for 3 minutes or until thick. Serve the polenta topped with chicken and tomato, beans and broccolini.
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