Chicken & Polenta Primavera
with Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes
Now with more vegetables! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. A colorful mix of bell pepper, zucchini, mushrooms, and grape tomatoes simmers into a saucy veggie jumble, served over flavorful polenta enriched with nutty nutritional yeast. With precooked polenta and quick-sautéed vegetables, this comforting, plant-based dish comes together in no time.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
1 unit
Precooked Polenta
1 unit
Zucchini
2 clove
Garlic
2 tablespoon
Nutritional Yeast
4 ounce
Grape Tomatoes
12 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Button Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Core, deseed, and dice bell pepper into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Transfer ½ tsp nutritional yeast (1 tsp for 4 servings) to a small bowl; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)
Heat a large drizzle of olive oil in a large pan (large pot for 4 servings) over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and just softened, 5-7 minutes. TIP: While veggies cook, move on to Step 3!
In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, 30 seconds.
Add 2 TBSP water (4 TBSP for 4) and cook, stirring constantly, until liquid has mostly reduced, about 1 minute. Season with salt and pepper.
While veggies cook, heat a drizzle of oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes.
Add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher or fork until mostly smooth, 30-60 seconds.
Add remaining nutritional yeast and cook, stirring, until thickened and warmed through, 4-5 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.
Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and flavorful, while others felt it was bland; consider adding extra herbs or seasoning to boost flavor.
- Ease of prep: A bit labor-intensive for some; timing can be tricky, especially with the polenta preparation.
- Suggestions: Try roasting veggies instead of sautéing for better texture. Add extra veggie stock or cheese to enhance the polenta's taste.
- Portions: Adding chicken made the dish more substantial and protein-rich for some diners.
- Texture: The polenta consistency varied; some found it soupy, while others enjoyed it. Adjust liquid carefully for desired thickness.
