Preheat the oven to 425˚ F. Warm 1 tablespoon of olive oil in ovenproof sauté pan* over medium heat. Season the chicken breast lightly with the chicken seasoning mix. When the oil is very hot, sear the chicken, skin side down, in the oil. When the breasts are golden brown (approximately 4-5 minutes) turn over and cook for 1 minute longer (to get a perfect sear, resist the urge to touch the breast until it’s time to flip it).** Remove from heat.
Cut the lemons, brussel sprouts, and potatoes in half. Add the chopped produce and the olives to the pan with ¼ cup of water. Roast in the oven for 15-20 minutes or until the chicken is cooked through.
Slice the polenta into “fries”, approximately ¼” in width. Warm 1 tablespoon of oil in non-stick sauté pan set over medium heat. Sauté the polenta fries until golden brown on all sides, adding a little more oil to the pan if the fries begin to stick. Remove fries from the pan, lay on paper towels to absorb any extra oil and sprinkle with salt.
Serve the roasted chicken and vegetables accompanied by the polenta fries. Enjoy!
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