Braised Chicken Thighs and Vegetables with Polenta
Simplify this weekday chicken dinner by oven-roasting an assortment of colorful veggies on the weekend.
Source: Better Homes and Gardens
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Recipe Summary
Braised Chicken Thighs and Vegetables with Polenta
Ingredients
Directions
Nutrition Facts (Braised Chicken Thighs and Vegetables with Polenta)
Per Serving:
369 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 161mg; sodium 529mg; potassium 809mg; carbohydrates 26g; fiber 4g; sugar 4g; protein 37g; trans fatty acid 0g; vitamin a 5413IU; vitamin c 81mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 50mcg; vitamin b12 1mcg; calcium 88mg; iron 3mg.
Polenta
Ingredients
Directions
Basic Roasted Vegetables
Ingredients
Directions
Tips
If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.
Nutrition Facts (Basic Roasted Vegetables)
Per Serving:
98 calories; total fat 5g; saturated fat 1g; cholesterol 0mg; sodium 168mg; carbohydrates 13g; fiber 3g; sugar 4g; protein 2g.