Chicken Ratatouille With Lemony Basil Polenta

As fancy and difficult as this recipe's name might sound, it was actually a very quick and easy meal.  I was able to hide a ton of veggies in this one-pot wonder, and overall it was a hit with the family.  My daughter won't eat eggplant, so she picked it out, but everyone else was quite pleased.


Chicken Ratatouille With Lemon Basil Polenta

450g chicken thighs (boneless) quartered
1 tsp oregano
1 Asian eggplant thinly sliced
½ onion sliced
1 red pepper chopped
3 garlic minced
Salt & pepper
Chili flakes
Polenta – 1 tsp EVOO
½ onion diced
3 garlic minced
2 c chicken broth
Salt & pepper
¾ c cornmeal
1 tsp lemon zest
1 T lemon juice
1 T butter
¼ c torn basil leaves

Sprinkle chicken with half the oregano.  Heat 1 tsp EVOO over medium, brown chicken 5 minutes.  Using slotted spoon, transfer to plate.  Add remaining EVOO to pan and cook onion and eggplant 5 minutes.  Stir in next 3 ingredients and cook 4 minutes.  Stir in remaining ingredients and leftover oregano.  Return chicken to pan and cook 10 minutes.  For the polenta, heat EVOO over medium, cook onion & garlic 5 minutes.  Add broth, 1/3c water, salt & pepper.  Reduce heat to low and whisk in cornmeal.  Cook, stirring, 5-10 minutes.  Stir in remaining ingredients and serve topped with ratatouille.

Per serving (4):
405 calories
27g protein
17g fat
36g carbs
5g fiber