Tuscan Chicken Skewers with Creamy Polenta

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup polenta
• 2 cups milk
• 1/2 cup parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the chicken, olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper. Seal the bag and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   Bring the milk to a simmer in a medium saucepan. Slowly whisk in the polenta and cook, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the parmesan and fresh basil. Season with salt and pepper to taste.