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.
Recipe Notes
Serving size: 1 chicken breast + 2 slices polenta + ¼th zucchini tomato sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
WW Chicken & Polenta with Zucchini Tomato Sauce Recipe
Amount Per Serving (1 chicken breast + 2 slices polenta + ¼th zucchini tomato sauce)
Calories 266Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 24g8%
Fiber 4g16%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.