Easy Chicken with Zucchini Tomato Sauce & Polenta.
Simple, healthy and delicious, this Chicken and Polenta dish has just 5 Ingredients and comes together in 30 minutes or less.
Servings: 4
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 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
Serving size: 1 chicken breast + 2 slices polenta + 1/4th zucchini tomato sauce
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Serving: 1chicken breast + 2 slices polenta + 1/4th zucchini tomato sauce | Calories: 266kcal | Carbohydrates: 24g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 756mg | Potassium: 1168mg | Fiber: 4g | Sugar: 7g | Vitamin A: 804IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg