We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Roasted Tomato and Herb Chicken with Polenta
Roasted Tomato and Herb Chicken with Polenta

Roasted Tomato and Herb Chicken with Polenta
A comforting dish featuring roasted tomatoes and herb-marinated chicken served over creamy polenta.
Roasted Tomato and Herb Chicken with Polenta

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     polenta
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 30
    g
     parmesan cheese
Preparation Time: 45 minutes
Roasted Tomato and Herb Chicken with Polenta
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the tomatoes and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
  3. In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts with this mixture.
  4. Place the chicken on the baking sheet with the tomatoes and roast for 25-30 minutes until the chicken is cooked through.
  5. Meanwhile, cook the polenta according to package instructions. Stir in parmesan cheese until melted and creamy.
  6. Serve the roasted chicken and tomatoes over the creamy polenta.
Nutrition Per Serving 500 g Per 100g
Energy 504 kcal 101 kcal
Protein 45 g 9.0 g
Fibre 5 g 1.0 g
Salt 1 g 0.2 g
Sugar 6 g 1.2 g
Carbohydrates 40 g 8.0 g
Fat 25 g 5.0 g
  • 200
    g
     chicken breast
  • 3
    item
     tomato
  • 100
    g
     polenta
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 30
    g
     parmesan cheese
1
Servings
0

Preheat the oven to 200°C.

Slice the tomatoes and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper.

In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts with this mixture.

Place the chicken on the baking sheet with the tomatoes and roast for 25-30 minutes until the chicken is cooked through.

Meanwhile, cook the polenta according to package instructions. Stir in parmesan cheese until melted and creamy.

Serve the roasted chicken and tomatoes over the creamy polenta.

Contact About
Privacy Policy Terms of Service Sitemap