• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g polenta Polenta, cooked
• 80g green beans Green Beans, boiled
• 80g kale Kale, raw
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the green beans and kale, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the green beans and kale for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.