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

Honey Balsamic and Lemon Brussels Sprout Chicken with Goat Cheese Polenta | halfbakedharvest.com @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 | halfbakedharvest.com @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!

Yeah!!!

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.

UGH.

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 | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvest

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

Author: Tieghan Gerard
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.

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Ingredients

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)

Instructions

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.
View Recipe Comments

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

Wednesday dinner is looking on point. 🙂

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

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Comments

  1. 1. This recipe looks awesome and I want to try it asap. 2. I have a questions. Does this recipe give enough time for the brussel sprouts to cook? Do you suggest I boil them or put them in t he oven first?

    Reply

    1. HI Hannah!

      Yes, the recipe give time for the brussels to cook, so just follow as is and you should be good. Thank you so much for the kind words!

      Reply

  2. I am pescetarian and am wondering what you could use instead of chicken? What kind of fish would go with this dish? Also what could you substitute the Brussels sprouts with? I don’t think they are in season here at the moment. Thanks!

    Reply

    1. HI!! Fish will be delicious in the this. I would use mahi mahi or salmon, both would be great! For the brussels, I would swap kale or broccoli. I think I would like kale best though. Let me know if you have other questions, thank you!

      Reply

  5. Oh my gosh, this is just what I want in my face. I had a sandwich at a darling cafe yesterday that had balsamic chicken in it, and now I think I am addicted. Also, Brussels sprouts in anything, seriously, yum.

    I love how excited you are about the baby goats and subsequent goat’s milk and cheese. It has been so long since we had little goats on our farm, and I am seriously considering finding a way to get some soon, because I think they are so good for the soul. 🙂

    Reply

  8. Love the polenta.
    If you don’t like Wednesday’s saying what about Thursday?
    SURE HAPPY IT’S THURSDAY or (shit day).
    For me the best is TGIF.

    Reply

  11. Ok I love your recipes that include polenta – they are everything! I’m not a brussels sprout fan but am willing to try this recipe!

    Reply

  12. I love how simple this looks! Polenta and brussel sprouts are things Cheese usually doesn’t go for, but maybe I will be able to convince her with this recipe 🙂 Especially since it involves honey and mustard!

    Reply

  13. I absolutely love love love the way you take photos! This meal, along with EVERY SINLGE MEAL YOU POST, has me drooling! How perfect is this meal?! I want it asap!

    Reply