Chicken and Polenta

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 40 mins


8-- Chicken thighs, boneless and skinless or bone-in, skin on
2tablespoons Olive oil
2-1/2cup Tomato sauce
1-- package (14 oz) Sliced sweet peppers, frozen
1/2cup Black olives, pitted and chopped
1/2cup Water
1pound Prepared polenta


  1. In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and saute 5 more minutes until very brown.  Stir into same skillet the tomato sauce, peppers, olives and water. Bring to a simmer; reduce heat to low.  Cover and cook 15 to 18 minutes, until fork can be inserted in chicken with ease.
  2. While the chicken is cooking, slice the polenta into 1/2 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
  3. To serve, place the polenta slices on serving dish.  Top with chicken; spoon sauce on top.

Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 0
  • Fat 20g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 11g
  • Cholesterol 100mg
  • Sodium 1020mg
  • Potassium 830mg
  • Carbohydrate 81g
  • Fiber 11g
  • Sugars 6g
  • Protein 38g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 90%
  • Calcium 6%
  • Iron 30%