Chicken Rata­touille With Lemony Basil Po­lenta

This sodium-re­duced, veg­etable-packed din­ner is full of flavour and comes to­gether in half an hour. Gar­nish­ing with a few fresh basil leaves adds a fi­nal touch.

Canadian Living - Quick & Easy - - CHICKEN & TURKEY -

HANDS-ON TIME: 30 min­utes

TO­TAL TIME: 30 min­utes

Sprin­kle chicken with half of the oregano. In Dutch oven or heavy-bot­tomed saucepan, heat 1 tsp of the oil over medium heat; brown chicken, about 5 min­utes. Us­ing slot­ted spoon, trans­fer to plate. Add re­main­ing oil to pan; cook egg­plant and onion, stir­ring fre­quently, un­til be­gin­ning to soften, about 5 min­utes. Stir in zuc­chini, red pep­per and gar­lic; cook, stir­ring oc­ca­sion­ally, un­til ten­der-crisp, about 4 min­utes. Stir in toma­toes, pep­per, hot pep­per flakes, salt and re­main­ing oregano. Re­turn chicken to pan; cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der and juices run clear when chicken is pierced, about 10 min­utes. Lemony Basil Po­lenta: Mean­while, in saucepan, heat oil over medium heat; cook onion and gar­lic, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add broth, ⅓ cup wa­ter, pep­per and salt; bring to boil. Re­duce heat to medium-low. Grad­u­ally whisk in corn­meal; cook, stir­ring of­ten, un­til po­lenta is thick enough to mound on spoon, 5 to 10 min­utes. Stir in lemon zest, lemon juice and but­ter. Fold in basil. Serve topped with rata­touille. PER SERV­ING: about 405 cal, 27 g pro, 17 g to­tal fat (5 g sat. fat), 36 g carb (5 g di­etary fi­bre, 8 g su­gar), 102 mg chol, 264 mg sodium, 819 mg potas­sium. % RDI: 7% cal­cium, 24% iron, 21% vit A, 122% vit C, 31% fo­late.

MAKES: 4 serv­ings

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