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Photo of Balsamic chicken with polenta by WW

Balsamic chicken with polenta

6 - 8
PersonalPoints™ per serving
Total Time
35 min
15 min
15 min
Serve this garlic-scented chicken on a bed of creamy golden polenta for a yummy and filling dinner.


Skinless chicken tenderloin

500 g

Balsamic vinegar

2 tbs


2 clove(s), crushed

Oil spray

1 x 3 second spray(s)

Cherry tomatoes

250 g, halved

Green beans

200 g


2 bunch(es)

Chicken stock cube

1 individual, (makes 250ml)

Skim milk

1 cup(s), (330ml)


1 cup(s), (170g)


  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.