Italian Herb Chicken & Creamy Polenta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Herb Chicken & Creamy Polenta

Italian Herb Chicken & Creamy Polenta

with Broccoli

Creamy pre-cooked polenta warms up in a flash to create a flavorful bed for juicy herbed chicken breasts and sautéed zucchini in this speedy, weeknight-friendly meal. You’ll swirl in cream cheese, sour cream, and butter into the polenta for a luxuriously rich and creamy texture. And boom! A memorable meal is on the table in no time at all.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Quick
Easy Prep
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

8 ounce

Broccoli

8.8 ounce

Precooked Polenta

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 unit

Zucchini

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories450 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate27 g
Sugar4 g
Dietary Fiber4 g
Protein39 g
Cholesterol135 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Large Pan
Small pot
Potato Masher
Whisk

Instructions

Cook Chicken
1

• Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Prep & Cook Zucchini
2

• While chicken cooks, wash and dry produce. • Trim and halve zucchini lengthwise; slice into 1⁄2-inch- thick half-moons. • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

Cook Polenta
3

• Meanwhile, in a small pot, combine polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds (remaining lumps will be broken up when whisking). • Whisk in cream cheese, sour cream, stock concentrate, and 1 TBSP butter (2 TBSP for 4); simmer until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.

Finish & Serve
4

• Slice chicken crosswise. • Divide polenta between bowls and top with chicken and zucchini. Serve.

Chicken is fully cooked when internal temperature reaches 165°.