Oregano chicken on creamy polenta
Serves: 4
Time to make: 25 mins
Total cost: $17.24 / $4.31 per serve
(at time of publication)
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
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 256cal
-
Kilojoules 1070kJ
-
Protein 31g
-
Total fat 12g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 5g
-
Dietary fibre 2g
-
Sodium 200mg
-
Calcium 110mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
