Tuscan Herb Chicken Thighs with Roasted Zucchini and Polenta

Name: Tuscan Herb Chicken Thighs with Roasted Zucchini and Polenta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 2 zucchinis (medium, sliced into half-moons); 1 yellow bell pepper (large, chopped); 3 tablespoon olive oil (extra virgin); 1 teaspoon dried oregano; 1 teaspoon dried rosemary (crushed); 1 teaspoon garlic powder; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 cup quick-cooking polenta (gluten-free); 3 cup water; 2 tablespoon butter (unsalted); 0.5 cup Parmesan cheese (grated)

Juicy skinless chicken thighs seasoned with rosemary and oregano, roasted on a sheet pan with zucchini and sweet peppers, served over warm creamy polenta.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $3.39/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Soy-Free
High-Protein
Halal
Low-Sugar

Ingredients

1.5 pound chicken thighs (boneless, skinless)
2 zucchinis (medium, sliced into half-moons)
1 yellow bell pepper (large, chopped)
3 tablespoon olive oil (extra virgin)
1 teaspoon dried oregano
1 teaspoon dried rosemary (crushed)
1 teaspoon garlic powder
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 cup quick-cooking polenta (gluten-free)
3 cup water
2 tablespoon butter (unsalted)
0.5 cup Parmesan cheese (grated)

Instructions

Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
In a small bowl, blend 1 teaspoon dried oregano, 1 teaspoon crushed dried rosemary, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Place 1 1/2 pounds boneless skinless chicken thighs, sliced zucchini, and chopped yellow bell pepper onto the baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with the mixed herb seasoning, tossing well to coat evenly.
Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender with lightly browned edges.
While roasting, bring 3 cups of water to a boil in a medium saucepan over high heat. Gradually whisk in 1 cup quick-cooking polenta.
Reduce heat to low and cook the polenta, stirring constantly for 5 minutes until thick and smooth. Stir in 2 tablespoons butter and 1/2 cup grated Parmesan cheese until fully melted.
Divide the warm polenta among four plates and top with roasted chicken thighs, zucchini, and peppers along with pan drippings.

Notes

Chicken thighs stay tender during roasting; reheat polenta with a splash of water to restore its creamy texture.

Nutrition (per serving)

Calories: 573
Protein: 44.3 g
Carbohydrates: 39.2 g
Fat: 29.7 g
Fiber: 3.1 g
Sodium: 1086 mg
Saturated Fat: 10.3 g
Sugar: 2.4 g
Cholesterol: 174 mg