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.
Warm Chicken Salad with Peas & Polenta
Active Time: 15 minutes
Total Time: 15 minutes
4 teaspoons extra-virgin olive oil, divided
1 (16- to 18-ounce) tube polenta, cut into 8 rounds
1 pound cooked chicken, shredded or cut into small pieces
16 ounces frozen peas, thawed
1/2 cup nonfat plain Greek yogurt
1/2 cup prepared pesto
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, 2 to 4 minutes. Remove from the heat, and stir in yogurt and pesto.
Serve the chicken and peas over the polenta.
Recipe nutrition: Per serving: 534 Calories, Total Fat: 22 g, Saturated Fat: 4 g, Cholesterol: 105 mg, Carbohydrates: 34 g, Fiber: 5 g, Total Sugars: 8 g, Added Sugars: 0 g, Protein: 48 g, Sodium: 770 mg, Potassium: 458 mg, Folate: 51 mcg, Calcium: 166 mg
Carbohydrate Servings 2 1/2
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)