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.

Katie Webster
Source: EatingWell.com, August 2018

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

535 calories; protein 48g 96% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 5.4g 22% DV; sugars 8g; fat 22.2g 34% DV; saturated fat 4.4g 22% DV; cholesterol 105.3mg 35% DV; vitamin a iu 1948.5IU 39% DV; vitamin c 15.1mg 25% DV; folate 50.9mcg 13% DV; calcium 166.4mg 17% DV; iron 2.7mg 15% DV; magnesium 57.8mg 21% DV; potassium 458.1mg 13% DV; sodium 770mg 31% DV; thiamin 0.3mg 30% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
05/30/2019
Family loved it! Not the prettiest meal but great flavor!! Read More