

Oregano chicken on creamy polenta
Ingredients
- 4 x 120g skinless, boneless chicken thigh fillets
- spray oil
- 3 teaspoons dried oregano
- 200g mushrooms, sliced
- 1 cup instant polenta
- ¼ cup finely grated fresh parmesan cheese
- 4 cups mixed green salad, to serve
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Instructions
1 Flatten chicken between 2 pieces of baking paper using a meat mallet (or small frying pan). Spray a large frying pan with oil and place over a high heat. Cook chicken for 3–4 minutes each side until cooked through and golden. Sprinkle with oregano, remove from pan and keep warm.
2 Spray pan with a little more oil. Add mushrooms and 2 tablespoons water. Cook over a high heat for 5 minutes until soft.
3 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Reduce heat to low and stir for 5 minutes or until polenta is soft and creamy then stir through parmesan. Top polenta with chicken and mushrooms and serve with salad.
Nutrition Info (per serve)
-
Calories 256 cal
-
Kilojoules 1070 kJ
-
Protein 31 g
-
Total fat 12 g
-
Saturated fat 3 g
-
Carbohydrates 30 g
-
Sugar 5 g
-
Dietary fibre 2 g
-
Sodium 200 mg
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Calcium 110 mg
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Iron 2.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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