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Axel Azzopardi Arena
By Axel Azzopardi Arena

Creamy Garlic Corn Chicken with Cheesy Polenta - Healthier

10 steps
Prep:15minCook:20min
A simple, quick delicious meal of late summer comfort food suitable for any night of the week!
Updated at: Sun, 04 Feb 2024 15:26:12 GMT

Nutrition balance score

Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
27
High

Nutrition per serving

Calories484.3 kcal (24%)
Total Fat19.2 g (27%)
Carbs46.1 g (18%)
Sugars5.3 g (6%)
Protein32.4 g (65%)
Sodium890.3 mg (45%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a medium pot, combine quinoa, water, and almond milk. Bring to a low boil.
Step 2
Whisk in polenta, stirring until soft and thick (around 15 minutes).
Step 3
Stir in Parmesan, butter, salt, and pepper. Cover the pot and let it sit for 5 minutes.
Step 4
Toss chicken cubes with whole wheat flour and 1 tablespoon of Cajun seasoning.
Step 5
Heat olive oil in a large skillet over medium heat.
Step 6
Add chicken, cooking until browned. Stir in garlic, bell peppers, corn, and thyme.
Step 7
Mix in Greek yogurt and the remaining Cajun seasoning. Cook for 1-2 minutes to warm through.
Step 8
Remove from heat, stir in lemon zest and basil.
Step 9
Spoon the quinoa polenta into bowls, top with Cajun chicken and vegetable mixture.
Step 10
Enjoy your healthier and protein/fiber-rich Cajun chicken!
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