Typical kid-friendly fare gets a zap of fresh flavor from pesto in this easy 15-minute dinner. Make a quick creamy chicken salad with Greek yogurt, pesto and peas and serve over pan-fried polenta. Serve with a salad of greens and balsamic vinaigrette for a healthy dinner the whole family will love. Source: EatingWell.com, August 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add polenta and cook until hot, 3 to 4 minutes per side. Transfer the polenta to 4 plates.

  • Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add chicken and peas, cover and cook, stirring occasionally, until the chicken and peas are hot, 2 to 4 minutes. Remove from the heat and stir in yogurt and pesto.

  • Serve the chicken and peas over the polenta.

Nutrition Facts

534 calories; 22.2 g total fat; 4.4 g saturated fat; 105 mg cholesterol; 770 mg sodium. 458 mg potassium; 33.6 g carbohydrates; 5.4 g fiber; 8 g sugar; 48 g protein; 1949 IU vitamin a iu; 15 mg vitamin c; 51 mcg folate; 166 mg calcium; 3 mg iron; 58 mg magnesium;

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Rating: 5 stars
Family loved it! Not the prettiest meal but great flavor!! Read More