Chicken Ratatouille With Lemony Basil Polenta Chicken Ratatouille With Lemony Basil Polenta

Chicken Ratatouille With Lemony Basil Polenta image Image by: Chicken Ratatouille With Lemony Basil Polenta image Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013


Lemony Basil Polenta:


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 facts per serving: about

  • Fibre 5 g
  • Sodium 264 mg
  • Sugars 8 g
  • Protein 27 g
  • Calories 405.0
  • Total fat 17 g
  • Potassium 819 mg
  • Cholesterol 102 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 24.0
  • Folate 31.0
  • Calcium 7.0
  • Vitamin A 21.0
  • Vitamin C 122.0
Share X

Chicken Ratatouille With Lemony Basil Polenta