Pan-fried chicken with pea polentaReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 23g
–Saturated fat 5g
Dietary fibre 17g
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