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So let’s do dinner in 30 minutes today!!

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | @hbharvest

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.

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | @hbharvest

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!

It’s scary.

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!

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | @hbharvest

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 | @hbharvest

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 654 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Creamy Goat Cheese Polenta

Balsamic Chicken

  • 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.

Balsamic Chicken

  • 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.
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Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | @hbharvest

Wednesday dinner is looking on point. 🙂

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | @hbharvest

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  1. 5 stars
    I’d never had polenta before, but this was so easy and tasty! We used a log of polenta from TJ’s, cubed it and then added some milk to a pot where it then cooked to a creamy consistency. Honey balsamic sauce was great as well. Would recommend!

    1. Hey Caroline,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx

  2. 5 stars
    I feel like this is one of those hidden gem recipes that gets lost from being several years old but it’s so good and soo easy! Balsamic vinegar and honey sautéed chicken was a regular for me in grad school but the polenta makes this next level. I make it with shredded mozzarella and yesterday was the first time I had Brussel sprouts on hand and it’s awesome. Content family.

    1. Hey Meryem,
      Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx

  3. 4 stars
    We made this for dinner tonight and our family really enjoyed It. The polenta was delicious! The main issue was the chicken ended up being sautéed too long in the sauce and got tough. My recommendation is to remove the chicken from the pan after sautéing it and add the sauce, reduce and then add chicken chicken back in.

    1. Hi Pat! I am so glad your family enjoyed this recipe so much! I hope it turns out better for you the next time! Thank you!

  4. Hi I’m from Australia and I just LOVE your blog. Especially the Mexican recipes. Anyway I made this recipe tonight using kale and sugar snap peas instead of the brussels and it was DIVINE!!! My 11 year old son raved about it. The polenta was perfect and the sauce from the balsamic and honey was awesome. I’m a new fan of your blog and want to try everything. Thanks for posting such great recipes.

    1. WOW!! Thank you so much!! SO happy you guys like the food(: Please let me know how everything goes and what you think!!

      1. Hi again, its Alex from Oz. I just wanted to tell you I had an amazing dinner party last night, cooked everything from your website, made lots of delicious tacos and got RAVE reviews from it. Ive told some other friends about your recipes and they’ll be trying them too. Your a gal after my own heart.

        1. WOW!! Yes!! Thats so awesome!! I’m so happy you liked them! Thank you so much Alex (: Hope yo hear more from you soon!