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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


Recipe Summary

15 mins
15 mins


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

2 slices polenta and 1 1/2 cup chicken mixture
535 calories; protein 48g; carbohydrates 33.6g; dietary fiber 5.4g; sugars 8g; fat 22.2g; saturated fat 4.4g; cholesterol 105.3mg; vitamin a iu 1948.5IU; vitamin c 15.1mg; folate 50.9mcg; calcium 166.4mg; iron 2.7mg; magnesium 57.8mg; potassium 458.1mg; sodium 770mg; thiamin 0.3mg.

5 lean protein, 3 1/2 fat, 2 1/2 vegetable, 1 1/2 starch