Elegant Lemon-Thyme Chicken with Parmesan Polenta and Roasted Asparagus

Ingredients

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

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped thyme, salt, and pepper to make the marinade.
3. 03
   Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.
4. 04
   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. 05
   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. 06
   Stir in Parmesan cheese and butter into the polenta, adjust seasoning with salt and pepper, and keep warm.
7. 07
   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. 08
   To serve, place a portion of Parmesan polenta on each plate, top with a chicken breast, and arrange roasted asparagus alongside.