Mexican Chicken and Polenta
Savor the rich, vibrant flavors of this Mexican Chicken and Polenta recipe—a dish that combines tender, spice-rubbed chicken baked to perfection with a creamy, cheesy polenta base. The bold seasoning blend of chili powder, cumin, and paprika gives the chicken a smoky, zesty kick, while the diced tomatoes with green chilies add a bright, tangy finish. The velvety polenta, infused with melted cheddar and butter, provides the perfect counterbalance to the spiced chicken, creating a harmonious fusion of textures and flavors. Garnished with fresh cilantro and a squeeze of lime, this hearty meal is both comforting and elegant, making it ideal for busy weeknights or casual dinner parties. Ready in just 45 minutes, this dish is a flavor-packed, gluten-free delight your family will love!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups chicken broth
- 1 cup cornmeal (polenta)
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes with green chilies (canned)
- 2 tablespoons fresh cilantro
- 4 pieces lime wedges
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the chicken breasts.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side, until golden brown. Remove the skillet from heat and set aside.
Pour the diced tomatoes with green chilies over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the polenta. In a medium saucepan, bring the chicken broth to a boil.
Reduce the heat to medium and gradually whisk in the cornmeal to prevent lumps. Cook, stirring constantly, for about 5 minutes, or until thickened.
Stir in butter and shredded cheddar cheese until melted and smooth. Remove from heat.
To serve, spoon the creamy polenta onto plates and top with the baked chicken and tomato mixture.
Garnish with fresh cilantro and a squeeze of lime juice from the wedges. Serve hot and enjoy!
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 6283 mg | 273% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.8 g | ||
| Protein | 272.8 g | 546% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1039 mg | 80% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
