Cajun Chicken with Creamy Polenta and Spicy Roasted Vegetables
Prep: 20 minutes plus marinating
Cook/Roast: 20 minutes • Serves: 4
1/2 cup Cajun marinade
1 garlic clove, minced
2 tablespoons PICS olive oil
2 jalapeño peppers, sliced
2 cups quartered Brussels sprouts
1/2cup fresh or PICS frozen corn
1/2teaspoon PICS salt
1/2teaspoon PICS ground black pepper
4 cups PICS whole milk
1 tablespoon PICS unsalted butter
1 cup yellow cornmeal
1/2cup PICS shredded Cheddar cheese
1.Place chicken in large zip-top plastic bag; add marinade. Seal bag, pressing out excess air; refrigerate 30 minutes or up to 2 hours.
2.Preheat oven to 400°. In medium bowl, whisk garlic and 1 tablespoon oil; add jalapeños, Brussels sprouts, corn, and 1/4 teaspoon each salt and black pepper and toss. Spread layer on rimmed baking pan. Roast 20 minutes or until golden brown and tender.
3.Remove chicken from marinade; discard marinade. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add chicken and cook 8 minutes or until golden brown and internal temperature reaches 165°, turning once.
4.In medium saucepot, whisk milk, butter, and remaining 1/4 teaspoon each salt and black pepper; heat to a boil over medium heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes or until smooth, whisking occasionally. Whisk in cheese until melted.
5.Serve chicken and roasted vegetables over polenta.
Approximate nutritional values per serving:
632 Calories, 27g Fat (11g Saturated), 140mg Cholesterol,
1168mg Sodium, 47g Carbohydrates, 4g Fiber, 49g Protein