Elegant Lemon-Thyme Chicken with Parmesan Polenta and Roasted Asparagus

Ingredients

• 4 pieces chicken breasts boneless, skinless
• 1/4 cup olive oil
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon lemon zest
• 2 teaspoons fresh thyme chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 pound asparagus trimmed
• 1 cup polenta
• 4 cups chicken broth
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped thyme, salt, and pepper to make the marinade.
3. 3 Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.
4. 4 While the chicken marinates, arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender.
5. 5 In a saucepan, bring chicken broth to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20 minutes until thickened.
6. 6 Stir in Parmesan cheese and butter into the polenta, adjust seasoning with salt and pepper, and keep warm.
7. 7 Heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through.
8. 8 To serve, place a portion of Parmesan polenta on each plate, top with a chicken breast, and arrange roasted asparagus alongside.