Join Octofree to get a handy, printable chart of substitutions for common ingredients.
Join Octofree to get a handy, printable chart of substitutions for common ingredients.

Chicken Peperonata and Polenta with Lime-Mint Dressing

There are many reasons to love this meal, inspired by a recipe I clipped out of an issue of Bon Appetit magazine in 2009. For starters, it’s top-8-allergen-free, but requires zero specialty ingredients, which means it’s an affordable-yet-hearty dinner choice.

I also love that it all gets artfully piled on one platter and can be served right at the table, family-style, encouraging conversation and togetherness, and the zesty flavors awaken tastebuds after a long winter, hinting at spring with fresh mint and savory veggies. I hope you enjoy it as much as we do!

Chicken Peperonata and Polenta with Lime-Mint Dressing

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowl
  • Serving platter

Ingredients
  

  • 2 tbsp olive oil
  • 4 chicken breasts, pounded thin
  • salt and pepper
  • 1 red bell pepper, cored, seeded and sliced into thin strips
  • 1 yellow bell pepper, cored, seeded and sliced into thin strips
  • 1 poblano chile, cord, seeded and sliced into thin strips
  • ½ of a medium red onion, sliced thin
  • 1 cup dry polenta

Lime-Mint Dressing:

  • 4 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp chopped fresh mint
  • ½ tsp ground coriander

Instructions
 

  • Season chicken on both sides with salt and pepper.
  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Tilt pan to evenly distribute oil, then add chicken breasts and allow to cook for about 5 minutes.
  • Carefully flip chicken and cook for a remaining 5 minutes, until a meat thermometer inserted into the chicken reads 165 degrees F, or juices run clear.
  • Turn off the heat and remove the chicken to a plate and set aside, but do not drain oil from pan.
  • While the chicken is cooking, cook the polenta in a medium saucepan per the package instructions (you can use water or stock to cook the polenta; using stock results in a more savory result, but either way it's delicious). If the polenta is done cooking before the chicken and veggies are ready, cover pot until ready to serve.
  • Make the dressing by placing 4 tbsp olive oil, lime juice, mint, coriander and a sprinkling each of salt and pepper in a bowl and whisking together until well-combined.
  • Turn the skillet with the oil and drippings for the chicken back on, add the peppers, chile and onion, season with salt and pepper and sauté until vegetables are tender and fragrant, about 5 minutes.
  • Mix in about 2 tbsp of the prepared dressing and toss to coat.
  • Scoop polenta onto a serving platter, then top with chicken, pepper and onion mixture and remaining dressing.
  • Serve!
yellow horz line 1300px 1

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Liz Fetchin.

Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

Learn More »
yellow horz line short

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.