Chicken
Spinach and basil infused polenta with marinated feta, served with balsamic vegetables and golden thyme chicken.
1. Bring 1.2L water to boil in the kettle.
Toast almonds in a dry frypan over medium-high heat until golden. Set aside and reserve pan.
2. Place thyme leaves and lemon zest on a plate. Roll chicken to coat. Reheat pan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes on each side, or until cooked through. Season with salt and pepper.
3. Rinse and roughly chop spinach and basil. Blend using a stick mixer or blender until smooth (see notes). Trim and halve asparagus (see product spotlight). Halve tomatoes and sugar snap peas.
4. Remove chicken from pan and increase heat to high. Add asparagus, tomatoes and sugar snap peas with 1 tbsp balsamic vinegar and 1 tbsp butter. Cook for 2-3 minutes, or until blistered and tender. Turn off heat and return chicken to keep warm.
5. Pour hot water into saucepan and bring back to the boil. Gradually whisk in polenta and reduce heat to low. Cook for 4 minutes, or until thickened. Stir through feta, 1/2 lemon juice, blended spinach and 1 tbsp butter. Season to taste with salt and pepper.
6. Divide polenta and vegetables between plates. Top with chicken and toasted almonds. Garnish with snow pea sprouts and serve with lemon wedges.
Notes:
Spinach and basil can also be finely chopped.
2. Place thyme leaves and lemon zest on a plate. Roll chicken to coat. Reheat pan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes on each side, or until cooked through. Season with salt and pepper.
3. Rinse and roughly chop spinach and basil. Blend using a stick mixer or blender until smooth (see notes). Trim and halve asparagus (see product spotlight). Halve tomatoes and sugar snap peas.
4. Remove chicken from pan and increase heat to high. Add asparagus, tomatoes and sugar snap peas with 1 tbsp balsamic vinegar and 1 tbsp butter. Cook for 2-3 minutes, or until blistered and tender. Turn off heat and return chicken to keep warm.
5. Pour hot water into saucepan and bring back to the boil. Gradually whisk in polenta and reduce heat to low. Cook for 4 minutes, or until thickened. Stir through feta, 1/2 lemon juice, blended spinach and 1 tbsp butter. Season to taste with salt and pepper.
6. Divide polenta and vegetables between plates. Top with chicken and toasted almonds. Garnish with snow pea sprouts and serve with lemon wedges.
Notes:
Spinach and basil can also be finely chopped.
From your box:
flaked almonds 1 packet (40g)
thyme 1/2 packet
lemon 1
chicken schnitzels 600g
asparagus 1 bunch
cherry tomatoes 1 punnet
sugar snap peas 1/2 punnet (125g)
english spinach 1 bunch
basil 1/2 bunch
polenta 1/2 packet (250g)
marinated feta cheese 1/2 tub
snow pea sprouts 1/4 punnet
From your pantry: oil (for cooking), salt, pepper, balsamic vinegar, butter
flaked almonds 1 packet (40g)
thyme 1/2 packet
lemon 1
chicken schnitzels 600g
asparagus 1 bunch
cherry tomatoes 1 punnet
sugar snap peas 1/2 punnet (125g)
english spinach 1 bunch
basil 1/2 bunch
polenta 1/2 packet (250g)
marinated feta cheese 1/2 tub
snow pea sprouts 1/4 punnet
From your pantry: oil (for cooking), salt, pepper, balsamic vinegar, butter
