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Mediterranean chicken with polenta

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

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spray oil

500g chicken breast fillets, halved horizontally

400g jar tomato pasta sauce

12 pitted black olives, chopped

¼ cup chopped fresh flat-leaf parsley

2 ⅔ cups skim milk

⅔ cup polenta

500g carrots, peeled, cut in matchsticks, steamed or microwaved

300g sugar snap peas, steamed or microwaved

Instructions

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1 Spray a large frying pan with oil. Sear chicken on both sides (1-2 minutes) over a medium-high heat. Remove from heat. Add sauce to pan and bring to the boil. Lower heat and simmer, covered, for 5 minutes. Add olives and parsley. Keep warm.
2 Meanwhile, bring milk to the boil in a saucepan. Add polenta in a slow stream. Cook over a low heat, stirring, for 3-4 minutes or until thick. Serve with chicken, sauce and vegetables.

Nutrition Info (per serve)

Calories 332 cal

Kilojoules 1390 kJ

Protein 41 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 21 g

Dietary fibre 7 g

Sodium 710 mg

Calcium 350 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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