Sicilian Lemon-Herb Grilled Chicken with Creamy Polenta & Garlicky Rapini

Ingredients

• 2 breasts (6 oz each) boneless, skinless chicken breasts, pounded to even thickness
• 3 tbsp fresh lemon juice, from 1 large lemon
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp fresh oregano, finely chopped, or 1 tbsp dried
• 4 cloves garlic cloves, minced, divided
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup polenta (cornmeal), whole grain, stone-ground
• 2 cups vegetable or chicken stock, low-sodium
• 8 oz rapini (broccoli rabe), trimmed
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Combine 3 tbsp lemon juice, 2 tbsp olive oil, oregano, 2 minced garlic cloves, salt, and pepper in a shallow bowl. Add chicken breasts, coat well, and marinate for at least 15 minutes while prepping other components.

2. 2

   Heat 2 cups stock in a medium pot over medium-high heat until simmering. Slowly whisk in polenta in a steady stream to avoid lumps, stirring constantly.