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Chicken And Polenta

Diabetic.Foodie's picture
Ingredients
  Skinless boneless chicken thighs 1 1⁄2 Pound
  Salt 1⁄8 Teaspoon
  Non-stick cooking spray 1 Tablespoon
  Sweet green peppers 2 Medium, coarsely chopped
  Onion 1 Medium, coarsely chopped
  Ground cumin 2 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Olive oil 1 Tablespoon
  Refrigerated cooked polenta 16 Ounce, cut into 8 slices (1 Tube)
  Snipped fresh cilantro 2 Tablespoon
Directions

Sprinkle the chicken with salt.
Lightly coat a 12-inch nonstick skillet with cooking spray.
Heat skillet over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until no longer pink (180°F), turning once.
Remove from skillet.
Add sweet peppers and onion to skillet.
Cook and stir for 3 to 4 minutes or until sweet peppers are crisp-tender.
Stir the cumin into undrained tomatoes; stir into pepper mixture.
Bring to boiling.
Return chicken to the skillet; heat through.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium-high heat.
Cook the polenta slices in hot oil for 10 to 12 minutes or until golden brown, turning once.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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