Cajun Chicken with Creamy Polenta and Spicy Roasted Vegetables

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

20 minutes

Calories

722 kcal

Directions

In small bowl, whisk half the garlic, 1/4 cup oil, Cajun seasoning and vinegar. Place chicken in large zip-top plastic bag; add oil mixture. Seal bag, pressing out excess air; refrigerate 30 minutes or up to 2 hours.
Preheat oven to 400°. In medium bowl, whisk remaining garlic and 1 tablespoon oil; add jalapeños, Brussels sprouts, corn, and 1/4 teaspoon each salt and black pepper and toss. Spread on rimmed baking pan. Roast 20 minutes or until golden brown and tender.
Remove chicken from marinade; discard marinade. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add chicken and cook 8 minutes or until golden brown and internal temperature reaches 165°, turning once.
In medium saucepot, whisk milk, butter, and remaining 1/4 teaspoon each salt and black pepper; heat to a boil over medium heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes or until smooth, whisking occasionally. Whisk in cheese until melted.
Serve chicken and roasted vegetables over polenta.