

Pan-fried chicken with pea polenta
Ingredients
- 1 skinless chicken thigh
- olive spray oil
- ¼ teaspoon Tuscan seasoning
- ½ cup peas
- ½ x 400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
- 1 ½ cups boiling water
- 1 salt-reduced vegetable stock cube
- ¼ cup polenta
- 1 spring onion, finely chopped
- 1 tablespoon fresh basil
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Trim chicken thigh of any visible fat. Cut in bite-sized pieces and place on grease-proof paper. Spray with oil.
2 Coat chicken with seasoning. Set aside. Spray a frying pan with oil and set over a medium-high heat. Cook chicken for a few minutes, or until lightly golden. Keep warm.
3 Cook peas until tender. Drain. Return to pan. Add chickpeas.
4 Mix boiling water with stock and place in a separate pan. Heat until boiling. Gradually add polenta. Heat for 2 minutes, stirring with a wooden spoon. Add spring onion, basil and half the peas. Cook for a few more minutes. Keep warm.
5 Serve chicken with polenta, peas and chickpeas, and extra basil, if desired.
Nutrition Info (per serve)
-
Calories 579cal
-
Kilojoules 2420kJ
-
Protein 37g
-
Total fat 23g
-
–Saturated fat 5g
-
Carbohydrates 50g
-
–Sugars 7g
-
Dietary fibre 17g
-
Sodium 580mg
-
Calcium 110mg
-
Iron 5.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Chicken recipes
Advertisement
Diabetes-friendly
Advertisement
Mains
Advertisement
RELATED ADVICE LATEST ADVICE