There are many reasons to love this meal, inspired by a recipe I clipped out of an issue of Bon Appetit magazine in 2009. For starters, it’s top-8-allergen-free, but requires zero specialty ingredients, which means it’s an affordable-yet-hearty dinner choice.
I also love that it all gets artfully piled on one platter and can be served right at the table, family-style, encouraging conversation and togetherness, and the zesty flavors awaken tastebuds after a long winter, hinting at spring with fresh mint and savory veggies. I hope you enjoy it as much as we do!
- Large skillet
- Medium saucepan
- Mixing bowl
- Serving platter
- 2 tbsp olive oil
- 4 chicken breasts, pounded thin
- salt and pepper
- 1 red bell pepper, cored, seeded and sliced into thin strips
- 1 yellow bell pepper, cored, seeded and sliced into thin strips
- 1 poblano chile, cord, seeded and sliced into thin strips
- ½ of a medium red onion, sliced thin
- 1 cup dry polenta
- 4 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp chopped fresh mint
- ½ tsp ground coriander
- Season chicken on both sides with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Tilt pan to evenly distribute oil, then add chicken breasts and allow to cook for about 5 minutes.
- Carefully flip chicken and cook for a remaining 5 minutes, until a meat thermometer inserted into the chicken reads 165 degrees F, or juices run clear.
- Turn off the heat and remove the chicken to a plate and set aside, but do not drain oil from pan.
- While the chicken is cooking, cook the polenta in a medium saucepan per the package instructions (you can use water or stock to cook the polenta; using stock results in a more savory result, but either way it's delicious). If the polenta is done cooking before the chicken and veggies are ready, cover pot until ready to serve.
- Make the dressing by placing 4 tbsp olive oil, lime juice, mint, coriander and a sprinkling each of salt and pepper in a bowl and whisking together until well-combined.
- Turn the skillet with the oil and drippings for the chicken back on, add the peppers, chile and onion, season with salt and pepper and sauté until vegetables are tender and fragrant, about 5 minutes.
- Mix in about 2 tbsp of the prepared dressing and toss to coat.
- Scoop polenta onto a serving platter, then top with chicken, pepper and onion mixture and remaining dressing.