Elegant Lemon Herb Chicken with Creamy Polenta and Asparagus

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, grated
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup polenta
• 4 cups chicken broth, low sodium
• 1 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 cup heavy cream

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly. Marinate for at least 20 minutes.
2. 02
   While the chicken is marinating, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until thick and creamy.
3. 03
   Stir in the Parmesan cheese, butter, and heavy cream into the polenta. Season with additional salt and pepper to taste. Keep warm.
4. 04
   Preheat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Set aside to rest.
5. 05
   In a large skillet, heat olive oil over medium heat. Add the asparagus, season with salt and pepper, and sauté for 5-6 minutes, or until tender-crisp.
6. 06
   To serve, spoon creamy polenta onto each plate. Top with grilled chicken and arrange asparagus on the side. Garnish with additional lemon zest and thyme if desired.