Chicken and Polenta
Frozen sliced peppers and premade polenta make this and quick and easy weeknight meal.
- 8 chicken thighs, boneless and skinless or bone-in, skin on
- 2 Tbs olive oil
- 2 1/2 cups tomato sauce
- 1 14 oz bag sliced sweet peppers, frozen
- 1/2 cup black olives, pitted and chopped
- 1/2 cup water
- 1 tube (1 lb) prepared polenta
- In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and sauté 5 more minutes until very brown. Stir into same skillet the tomato sauce, the peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 18 minutes, until fork can be inserted in chicken with ease.
- While the chicken is cooking, slice the polenta into inch thick rounds. Warm a large, non-stick skillet or griddle over medium heat. Place the polenta slices on the skillet or griddle; cook 7 minutes on each side.
- To serve, place the polenta slices on serving dish. Top with chicken; spoon sauce on top.
Recipe courtesy of the National Chicken Council
Nutrition note: Nutrition calculation based on skinless thighs.
Calories from Fat 337 (58%)
(58%)Total Fat 38g
(47%)Saturated Fat 9g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Total Carbohydrate 24g
(15%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.