Crispy Oregano Chicken

Prep & cook the chicken

• Drizzle over a generous glug of oil over each chicken breast, along with the dried oregano and a pinch of salt and pepper.
• Add 1 tsp of the polenta per each chicken breast to a plate. Then use this polenta to coat the chicken.
• Cook the chicken in the air fryer for 15 minutes at 200°C. Alternatively you can cook in a conventional oven for 20 minutes, at 200°C.

Cook the polenta

• Meanwhile, make up the chicken stock cube with 250ml boiling water per serving (e.g. if you’re cooking for 4 people you’ll need 1 litre).
• Over a medium heat, pour the hot stock into a large saucepan. Whisk in the polenta and butter. Cook for 8 minutes. You will know the polenta is cooked as it comes away from the side of the pan. You may need to add extra water as it cooks.
• Once the polenta is cooked, stir in the cheese until it melts. Check the seasoning and adjust to taste.

Cook the green beans

• Cook the green beans in boiling salted water for 3 mins, or until cooked.

Plate Up

• Plate up the polenta in bowls with the chicken and green beans, tuck in and enjoy!