Sun-Dried Tomato Brussels Sprouts with Lemon Herb Chicken and Polenta

Ingredients

• 1 bag of Ocean Mist Farms Roastables – Sun dried Tomato Brussels Sprouts Kit
• 4 Boneless skinless chicken breasts
• 1 cup Dry polenta
• 4 cups Chicken stock
• 1 cup Whole milk
• 1 1/2 teaspoon Kosher salt
• 4 tablespoons of Butter
• 1/4 cup Grated parmesan cheese
• 2 tablespoons Neutral oil
• 1 teaspoon each: fresh chopped thyme, rosemary, and chives
• 1 clove Garlic, minced
• Zest and juice of one lemon
• 1 tablespoon Kosher salt
• Preheat oven to 425ºF with the rack placed in the center position.
• Follow bag preparation instructions for the Brussels Sprouts and place on a baking sheet. Roast for 15-18 minutes until golden and tender. Once cooked sprinkle with crispy garnish.
• Combine all ingredients for the marinade and mix together in a large bowl.
• Add in the boneless skinless chicken breasts. Cover and let marinade in the refrigerator for 2-4 hours.
• Combine the chicken stock and milk in a thick walled sauce pan and bring to a boil.
• Stir in salt.
• Gradually pour in the polenta while actively stirring.
• Cover the pot and reduce heat to low. Let cook for 25-35 minutes, stirring regularly.
• Once the grains are fully cooked, remove from the heat and mix in the butter and grated parmesan cheese.
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