So let’s do dinner in 30 minutes today!!
I figured you guys would be into that, right??
It’s Wednesday, aka hump day, but if I am being honest, I am not really a fan of the phrase “hump day”. No reason really, other than the fact that I don’t love the way it sounds. I prefer to just say “it’s Wednesday!! I am halfway through the week and tomorrow is Thursday and then Friday and, YESS!!!! Friday is my favorite!”. Okay, so that is way longer and more work than just saying hump day, but it’s so much more fun!!
Anyway, I thought it would be nice to give you guys a quick and tasty meal for today. I kind of think it could be perfect for Valentine’s Day, but it’s also great just for today, tomorrow or any other day. Yep, all would work!
Currently, I am up to my ears in food though, so from now through what seems like forever and ever, I will be eating leftovers. It’s not bad thing, we like leftovers around here. Oh, and if you are wondering about the leftovers from this chicken, they are DELISH. I should know since I made the recipe three times in one week.
Yup, I did.
This recipe was one of those where I just could not get the photos to turn out the way I really wanted them to. Third time was a charm though…thank God. I was not going to go for a fourth round, so I’m pretty pleased they finally came out!
Actually, making a recipe three times seems like nothing these day. I am deep into cookbook recipe testing and, man oh man, it is a lot! I feel like I have barely even made a dent in all these recipes. UGH. Good news is that I am SO excited about the recipes I have been testing and it feels great to give them all a giant check mark. If you follow me on snapchat than you have seen a pretty good amount of what I have been working on behind the scenes. Lots of food, lots oh photography, lots of dishes… oh, and really super messy hair!
That’s basically my life these days. I’ve decided to just not look in the mirror during the day because I totally scare myself when I do. The amount of food that ends up on me is kind of insane. And my hair? Oh man, you do not even want to know what I find in there at the end of the day!
Adding to my messy appearance are the animals. You see the animal chores were recently handed over to me, since my dad (who normally takes care of them) is out-of-town for a couple of weeks.
Work life on top of farm chores equals a majorly tiring day. The goats however, are LOVING the amount of cooking I have been doing. They get all the produce scraps (think all the leftover veggies and fruits) at the end of the day. They seriously go crazy for the blue bucket full of scraps I carry out to them. They’ll eat literally anything, like ANYTHING (I’m talking from shoes to hot peppers). Leafy greens are their favorite though, so clearly they are pumped. Okay and while I’m on the topic of the goats, Taramisu, who is currently our only milking goat, is really starting to dry up. That means it’s time for BABY GOATS!!! OMG. OMG. OMG. Honestly. I cannot wait. I mean, have you guys seen baby goats??? Look them up on google right now. Baby goats are the cutest creatures ever. I am so beyond excited!!
And baby goats, mean so much fresh goat milk, which also means fresh goat cheese, which then converts to creamy goat cheese polenta. SCORE!
Sorry, am I totally annoying you guys today?
Let me move on to this honey balsamic and lemon brussels sprout chicken then, before I lose you completely. This is such a yummy chicken dish. It’s so simple, but the balsamic honey glaze adds SO much flavor, it’s both sweet and tangy. The touch of lemon adds some brightness and the brussels sprouts add green, healthiness and flavor. And then the polenta? Well, that just speaks for itself. It’s creamy, buttery perfection with every bite. NO JOKE.
Bottom line, you have got to give this meal a try. It comes together so quickly and is loaded with fresh and healthy flavors. Dinner made yummy… and easy!!
Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta.
Servings: 4 Servings
Calories Per Serving: 521 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Creamy Goat Cheese Polenta
- 1 1/2 cups milk
- 1 cup dry polenta
- 2 tablespoons butter
- 4 ounces goat cheese
- salt and pepper
- 1 pound boneless skinless chicken breast or tenderloins, cut into bit size pieces
- 2 tablespoons olive oil
- salt + pepper
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- pinch of crushed red pepper flakes
- 1 pound shredded brussels sprouts if your brussels are really small you may just halve them
- juice of 1 lemon + fresh lemon wedges for serving
- 1 bunch fresh basil chopped
- goat cheese or parmesan for topping (optional)
Creamy Goat Cheese Polenta
- Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the butter and goat cheese, season with salt and pepper.
- Heat a large skillet over medium heat. Add a drizzle of olive oil and once hot, add the chicken. Season with salt + pepper. Cook until the chicken is browned all over and cooked through, about 5 minutes. In a small bowl, whisk together the balsamic, honey, dijon, oregano, thyme and crushed red pepper. Slowly pour the balsamic mixture into the skillet with the chicken. Cook until the balsamic thickens and coats the chicken, about 5 minutes. Watch close, you don't want to cook the sauce so much that it ends up sticking to the bottom of your pan. Once the sauce has thickened, reduce the heat and toss in the brussels sprouts. Cook for another 3-5 minutes or until the brussels sprouts have just begun to cook down. Remove from the heat and stir in the basil + lemon juice.
- To serve, divide the polenta among low pasta bowls or plate. Top with the chicken and brussels sprouts. Garnish with fresh basil + lemon. EAT.
Wednesday dinner is looking on point. 🙂