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.
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