Speedy Seared Chicken & Parmesan Polenta

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook zucchini and onion, until tender, 4-5 minutes.
• In the last minute, add garlic and thyme, tossing to combine until fragrant. Season to taste.
• Transfer to a bowl and cover to keep warm. Set aside. 

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 14-16 minutes. Transfer to a paper towel-lined plate.

• Just before serving, in a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add Parmesan cheese, the butter and a good pinch of pepper and stir until melted.

• In a large bowl, combine spinach and rocket mix with a drizzle of olive oil and vinegar. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.