Italian Chicken & Polenta.

*serves 4
=500 calories per serve
(C30g |F12g | P64g)
  • 100g Tomato Paste
  • 10g Garlic, minced
  • 2 green pickled jalapeño peppers
  • 8 oz., Sliced Baby Bella Mushroom
  • 180g Onion, sliced/diced
  • 3 lb(s), Boneless Skinless Chicken Thighs
  • 1 medium red pepper
  • 250mL Chicken Broth (Fat Free Less Sodium No Msg)
  • 400g Polenta
  • Italian herbs
  • Salt and pepper to taste


  1. Add tomato paste and chicken stock to crock pot and stir to combine
  2. Add garlic, salt, pepper and italian herbs to sauce
  3. Dice and slice vegetables as suggested above
  4. Add chicken thighs to sauce and stir until they are coated in the tomato sauce
  5. Add onion, jalapeños, mushrooms and peppers to top
  6. Cook on low for 3-4 hours or until chicken is cooked through
  7. Prepare polenta as packaging suggests
  8. Place polenta evenly to each serving bowl and top with a chicken thigh or two
  9. Add juice and vegetable mixture
  10. Serve & enjoy whilst hot.