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Arepas are a versatile and delicious classic, but today we bring you a different, lighter version: arepas made with instant polenta. A refined-flour-free alternative that’s easy to prepare and perfect for those looking for healthy recipes without giving up on flavor. Thanks to the polenta, you get a crispy exterior and a tender interior, making them ideal for filling with fresh, nutritious ingredients.
In this recipe, we combine chicken, avocado, and Greek yogurt to create a balanced, satisfying filling packed with protein. It’s a perfect option for main meals, light dinners, meal prep, or even to surprise with something different on your weekly menu. If you’re looking for a simple, gluten-free recipe that fits an active lifestyle, you’re going to love these polenta arepas.
Ingredients
- 700 ml water
- 200 g instant polenta
- Coconut oil
- 1 chicken breast
- 1/2 avocado
- Juice of 1/2 lemon
- 1 Greek yogurt
- Salt and black pepper
| Nutritional Information per serving | |
|---|---|
| Calories: | 401,6kcal |
| Fat: | 11,6g |
| of which saturates: | 4,3g |
| Carbohydrates: | 54,7g |
| of which sugars: | 2g |
| Fiber: | 4,7g |
| Proteins: | 19,6g |
| Salt: | 1,6g |
How to make: Polenta Arepas Filled with Creamy Chicken
| Preparation time: | 12 minutes |
| Cooking time: | 12 minutes |
| Portion size: | 1 arepa |
| Number of servings: | 3 |
| Cooking style: | Venezuelan |
- Pour the water into a saucepan and bring it to a boil. Once it starts boiling, lower the heat slightly and add the polenta along with the salt, stirring constantly. This step is key to avoid lumps. Cook over medium-low heat for about five minutes, stirring continuously, until the mixture thickens and starts to pull away slightly from the sides of the pan. The texture should be workable, similar to warm modeling clay.
- Remove from the heat and let it cool for five minutes. Knead the mixture for about five minutes. Divide the dough into portions and shape them into arepas using slightly damp hands.
- Cook the arepas in a well-heated non-stick pan with a little coconut oil until golden on both sides, about seven minutes per side over medium heat. Then transfer them to the oven or air fryer for five minutes at 180°C (350°F) to ensure they are fully cooked inside.
- Meanwhile, prepare the filling. Boil the chicken breast with salt. Drain the water and shred the chicken using two forks. Add the diced avocado, Greek yogurt, lemon juice, salt, and black pepper. Mix well.
- Remove the arepas from the oven. Carefully slice them open and fill them with the creamy chicken mixture.
- Enjoy — they’re absolutely delicious.
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
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