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Looking for an easy chicken dinner that’s on the table in about 30 minutes? This Chicken & Polenta with Zucchini Tomato Sauce is one of those simple recipes that’s perfect for busy weeknights.
Prepared polenta (the firm, ready-to-slice kind sold in a tube) is lightly browned under the broiler, then topped with juicy chicken breasts and a quick zucchini tomato sauce. The result is a satisfying dinner that feels a little special without requiring much effort.
If you’ve never cooked with prepared polenta before, don’t let that stop you from trying this recipe. It’s an easy shortcut that adds a creamy, comforting base. And if you don’t have it on hand, the chicken and zucchini tomato sauce are just as delicious served over rice, pasta, mashed potatoes, or even mashed cauliflower.
This recipe comes from the Weight Watchers PointsPlus Fresh, Fabulous, Fast Cookbook, a little cookbook I picked up at a Weight Watchers meeting years ago. I’ve always appreciated recipes like this—simple ingredients, straightforward preparation, and plenty of flexibility for using whatever vegetables happen to be in the refrigerator.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make Chicken & Zucchini Tomato Sauce
- Recipe Tips & Variations
- Recipe Tips & Variations
- No Polenta? Try One of These Instead
- Serving Suggestions
- Calories and WW Points
- Easy Chicken with Zucchini Tomato Sauce & Polenta. Recipe
- More Easy WW-Friendly Chicken Recipes
Why You’ll Love This Recipe
- Ready in about 30 minutes – Perfect for busy weeknights.
- Simple ingredients – Just a handful of everyday ingredients.
- WW-friendly – Light, satisfying, and easy to fit into a healthy eating plan.
- Easy to customize – Swap in your favorite vegetables or serve it over whatever starch you have on hand.
- Comfort food made lighter – Chicken, marinara, and polenta are always a winning combination.
Ingredients
Here’s everything you’ll need to make this easy chicken dinner.
Prepared Polenta
One 16-ounce tube of plain prepared polenta, sliced into 8 rounds.
Boneless, Skinless Chicken Breasts
Four 5-ounce chicken breasts.
Zucchini
Two medium zucchini, diced.
Substitution: Yellow squash, mushrooms, bell peppers, onions, eggplant, or spinach all work well.
Tomato Basil Marinara Sauce
A good-quality prepared marinara keeps this recipe quick and easy.
Water
Just enough to loosen the sauce.
Salt & Black Pepper
Season to taste.
How to Make Chicken & Zucchini Tomato Sauce
Step 1: Broil the Polenta
Preheat the broiler.
Spray a large baking sheet (affiliate link) with nonstick cooking spray. Arrange the polenta slices in a single layer and broil about 4 inches from the heat until lightly browned, 6 to 8 minutes.
Step 2: Cook the Chicken
Meanwhile, spray a large nonstick skillet (affiliate link) with cooking spray and heat over medium-high heat.
Season the chicken with salt and pepper and cook, turning occasionally, until browned and cooked through, about 10 minutes.
Transfer to a plate and keep warm.
Step 3: Make the Sauce
Add the zucchini to the same skillet and cook, stirring occasionally, until crisp-tender, about 5 minutes.
Add the marinara sauce and water. Stir until heated through, about 2 to 3 minutes.
Step 4: Assemble
Place two slices of broiled polenta on each plate.
Top with a chicken breast and spoon the zucchini tomato sauce over everything.
Recipe Tips & Variations
- Swap zucchini for mushrooms, peppers, onions, yellow squash, or spinach.
- Use grilled chicken if you have leftovers.
- Sprinkle with a little grated Parmesan or fresh basil before serving.
- For extra vegetables, stir a handful of baby spinach into the sauce just before serving.
Recipe Tips & Variations
- Swap the zucchini for mushrooms, bell peppers, onions, yellow squash, spinach, or whatever vegetables you have on hand.
- Add a sprinkle of grated Parmesan or fresh basil before serving.
- Leftover grilled or rotisserie chicken works well when you’re short on time.
- Stir a handful of baby spinach into the sauce during the last minute of cooking for an extra serving of vegetables.
No Polenta? Try One of These Instead
The chicken and zucchini tomato sauce are delicious served over almost any favorite starch. Try:
- Mashed potatoes
- Brown or white rice
- Egg noodles
- Whole wheat pasta
- Creamy mashed cauliflower
- Spaghetti squash
- Creamy Parmesan grits
- Thick slices of toasted sourdough or other crusty bread
Serving Suggestions
Complete the meal with:
- A simple tossed green salad
- Steamed broccoli
- Roasted asparagus
- Green beans
- Garlic bread or whole grain rolls
One of the things I like most about this recipe is how adaptable it is. Sometimes I make it exactly as written with polenta. Other times I serve the chicken and sauce over whatever I already have in the refrigerator. It’s the kind of flexible recipe that makes weeknight cooking feel a little easier.
Calories and WW Points
According to my calculations, each serving has just 266 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
If you’ve made this Chicken and Polenta with Zucchini Tomato Sauce, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Chicken with Zucchini Tomato Sauce & Polenta.
Equipment
Ingredients
- 1 tube (16 ounces) plain polenta, sliced into 8 rounds
- 4 boneless, skinless chicken breasts (5 ounces each)
- Salt and pepper to taste
- 2 medium zucchini, diced
- 2 cups low fat, low sugar tomato basil marinara sauce
- 1/4 cup water
Instructions
- Preheat the broiler. Spray a large baking sheet (affiliate link) with non-stick spray.
- Arrange the polenta in a single layer on the baking sheet. Broil the polenta 4 inches from the heat until lightly browned and heated through, 6-8 minutes.
- Meanwhile, spray a large non-stick skillet with non-stick cooking spray and set it over medium-high heat. Sprinkle the chicken with salt and pepper. Put the chicken breasts in the skillet and cook, turning occasionally, until lightly browned and cooked though, about 10 minutes. Transfer to a plate and keep warm.
- Add zucchini to the skillet and cook, stirring often, until crisp-tender, about 5 minutes.
- Add the tomato basil marinara sauce and water. Cook, stirring often, until heated through, 2-3 minutes.
- Place two slices of polenta on each of four plates. Top with chicken breast and spoon the sauce over the chicken.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers PointsPlus Fresh, Fabulous, Fast Cookbook
More Easy WW-Friendly Chicken Recipes
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