Description

Garlic herb-marinated chicken skewers served over creamy Parmesan polenta with sautéed spinach. A balanced, flavorful meal ideal for weeknight dinners or casual entertaining.

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs, cut into chunks
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary or thyme, chopped
1/2 teaspoon paprika
Salt and pepper to taste
Metal or wooden skewers (if using wood, soak in water for 30 minutes)
3 cups water
1 cup milk
3/4 cup yellow cornmeal (polenta)
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
4 cups fresh spinach leaves
1 tablespoon olive oil or butter
1 garlic clove, minced
Pinch of salt

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Instructions

In a bowl, combine chicken, olive oil, garlic, rosemary, paprika, salt, and pepper. Toss to coat and thread onto skewers. Let marinate for at least 20 minutes.
In a saucepan, bring water and milk to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15–20 minutes. Stir in butter, Parmesan, salt, and pepper.
Preheat a grill or skillet over medium-high heat. Cook chicken skewers for 4–5 minutes per side, until cooked through and slightly charred.
In a pan, heat olive oil or butter and sauté garlic for 1 minute. Add spinach and cook until wilted, 2–3 minutes. Season with salt.
To serve, spoon creamy polenta onto a plate, drizzle with butter and black pepper, top with sautéed spinach and chicken skewers. Garnish with fresh herbs if desired.

Notes

Use chicken breast if preferred, but thighs remain juicier on the grill.
Polenta can be made ahead and reheated with a splash of milk.
For added zest, finish with a squeeze of lemon over the chicken.
Add chili flakes to spinach for a subtle kick.

Nutrition

Serving Size: 1 plated serving
Calories: 460
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 38g
Cholesterol: 125mg