Tested till perfect Chicken Ratatouille With Lemony Basil Polenta
Chicken Ratatouille With Lemony Basil Polenta
Photography by Jeff Coulson

Chicken Ratatouille With Lemony Basil Polenta

This sodium-reduced, vegetable-packed dinner is full of flavour and comes together in half an hour. Add a few fresh basil leaves for a pretty garnish.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: November 2013

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


  • 450 g 450gboneless skinless chicken thighboneless skinless chicken thighs, quartered
  • 1 tsp 1tspdried oregano
  • 2 tbsp 2tbspolive oil
  • 1 1Asian eggplantAsian eggplants, thinly sliced
  • Half Halfoniononions, thinly sliced
  • 1 1zucchinizucchinis, thinly sliced
  • 1 1sweet red peppersweet red peppers, chopped
  • 3 3cloves garlic, minced
  • 1 can 1can(398 mL) diced tomatoes
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tsphot pepper flakes
  • Pinch Pinchsalt

Lemony Basil Polenta:

  • 1 tsp 1tspolive oil
  • Half Halfoniononions, diced
  • 3 3cloves garlic, minced
  • 2 cups 2cupsno-salt added chicken broth
  • 1/4 tsp 1/4tsppepper
  • Pinch Pinchsalt
  • 3/4 cup 3/4cupcornmeal
  • 1 tsp 1tspgrated lemon zest
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspunsalted butter
  • 1/4 cup 1/4cuptorn basil leafbasil leaves
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Sprinkle chicken with half of the oregano. In Dutch oven or heavybottomed saucepan, heat 1 tsp of the oil over medium heat; brown chicken, about 5 minutes. Using slotted spoon,transfer to plate.

Add remaining oil to pan; cook eggplant and onion, stirring frequently, until beginning to soften, about 5 minutes. Stir in zucchini, red pepper and garlic; cook, stirring occasionally, until tendercrisp, about 4 minutes. Stir in tomatoes, pepper, hot pepper flakes, salt and remaining oregano. Return chicken to pan; cook, stirring occasionally, until vegetables are tender and juices run clear when chicken is pierced, about 10 minutes.

Lemony Basil Polenta: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes.

Add broth, 1/3 cup water, pepper and salt; bring to boil. Reduce heat to medium-low. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes. Stir in lemon zest, lemon juice and butter. Fold in basil. Serve topped with ratatouille.

Nutritional Information per serving: about

cal 405 pro 27g total fat 17g sat. fat 5g
carb 36g dietary fibre 5g sugar 8g chol 102mg
sodium 264mg potassium 819mg


calcium 7 iron 24 vit A 21 vit C 122
folate 31
This recipe is featured on 20 dinners under 500 calories, 20 dinners under 500 calories - Week 4 and Our Best Quick and Easy Dinners
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