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Italian
Chicken Cacciatore over Polenta
Hunter-style chicken braised with peppers, mushrooms, and olives over creamy whole-grain polenta.
490Calories
44.9gProtein
43.8gNet carbs
9.4gFiber
11.8gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
4 chicken breasts (600 g), halved
600 g
2 cups (500 g) canned crushed tomatoes
500 g
1½ bell peppers (200 g), sliced
200 g
2 cups (200 g) mushrooms, quartered
200 g
1 onion (150 g), sliced
150 g
4 cloves garlic, sliced
12 g
8–10 kalamata olives (40 g), halved
40 g
2½ tsp (10 g) olive oil
10 g
2 tsp Italian herbs + 1 tsp rosemary + ½ tsp chili flakes + 1¼ tsp salt
12 g
2¾ cups (650 g) broth, divided (150 g braise / 500 g polenta)
650 g
1 cup (160 g) whole-grain cornmeal (polenta)
160 g
⅝ cup (150 g) unsweetened almond milk
150 g
3 Tbsp (15 g) nutritional yeast
15 g
Method
- Brown the seasoned chicken in the oil in a wide pot, 3 minutes a side; remove.
- Soften the onion, peppers, and mushrooms with a pinch of salt, 6 minutes. Garlic and herbs for 1 more.
- Tomatoes, 150 g broth, and olives in; nestle the chicken back with its juices. Cover and simmer gently 20 minutes.
- Meanwhile whisk the cornmeal into the simmering 500 g broth + almond milk, then stir on low ~15 minutes until thick and creamy. Finish with the nutritional yeast and salt.
- Serve the braise over polenta pillows, sauce flooding everything.
Nutrition facts
Per serving.
Calories490
Total fat11.8 g
Total carbohydrate53.2 g
Dietary fiber9.4 g
Net carbs43.8 g
Protein44.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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