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sliced southwestern spiced chicken breast with cheesy polenta and roasted broccolini in a white bowl

Southwest Spice Roasted Chicken

cheddar polenta, broccolini, charred tomato salsa

STARS

Season chicken breasts with light Southwest-inspired spice before roasting. Serve with creamy cheddar polenta, roasted broccolini and fire-roasted tomato salsa.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Chicken

  • 1/4 cup ancho chile powder
  • 4 boneless, skinless chicken breasts

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup shredded parmesan
  • ½ cup shredded cheddar cheese

Roasted Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper
Directions
1
Coat the chicken breasts in the ancho chile powder and marinate for 4-12 hours.
2
Preheat the oven to 375°F.
3
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese into the polenta and cook for 10 more minutes, until melted. Season with salt and pepper. 
4
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
5
Arrange the chicken on a baking sheet. Roast for 15-20 minutes, or until cooked through. Let the chicken rest for 5-10 minutes before slicing. 
6
On a baking sheet, toss the broccolini with the oil, salt and pepper. Roast for 8-10 minutes, until crisp.
7
To serve, divide the chicken breast, polenta and broccolini between plates. Top with roasted salsa.

Southwest Spice Roasted Chicken

cheddar polenta, broccolini, charred tomato salsa

STARS

Season chicken breasts with light Southwest-inspired spice before roasting. Serve with creamy cheddar polenta, roasted broccolini and fire-roasted tomato salsa.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Chicken

  • 1/4 cup ancho chile powder
  • 4 boneless, skinless chicken breasts

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup shredded parmesan
  • ½ cup shredded cheddar cheese

Roasted Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

1
Coat the chicken breasts in the ancho chile powder and marinate for 4-12 hours.
2
Preheat the oven to 375°F.
3
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese into the polenta and cook for 10 more minutes, until melted. Season with salt and pepper. 
4
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
5
Arrange the chicken on a baking sheet. Roast for 15-20 minutes, or until cooked through. Let the chicken rest for 5-10 minutes before slicing. 
6
On a baking sheet, toss the broccolini with the oil, salt and pepper. Roast for 8-10 minutes, until crisp.
7
To serve, divide the chicken breast, polenta and broccolini between plates. Top with roasted salsa.