• 2 lbs boneless chicken thighs, cut into 1″ (2.5 cm) pieces
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 8 wooden skewers

• 1¾ lbs celery root or rutabaga
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp ground black pepper

• ½ cup (3 oz.) Greek yogurt (4% fat)
• ¼ cup mayonnaise
• 2 oz. frozen spinach, chopped
• ¼ tsp ground black pepper
• 2 tbsp dried parsley
• 1 tbsp dried dill
• 1 tsp onion powder
• ½ tsp salt
• 2 tsp lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Put the marinade ingredients in a bowl and mix. Add the chicken. Set aside and allow to marinate for 10–20 minutes at room temperature.
3. Peel the celery root. Cut into 0.5″ (1 cm) thick strips.
4. Place the fries on a baking sheet lined with parchment paper. Season with salt and pepper. Drizzle with oil and mix everything thoroughly. Bake in the oven for 20 minutes to start with (about 50 minutes in total or until crisp).
5. Thread the chicken on the skewers and spread them out on another baking sheet lined with parchment paper or preferably on a roasting rack. Put them in the oven together with the fries for 20-30 minutes or until they are cooked.
6. To make the dip, remove the excess liquid from the thawed spinach. Add into a bowl and mix well with the other dip ingredients.
7. Serve the chicken skewers with the celery-root fries and spinach dip. Garnish with some fresh thyme and season with salt and pepper to taste.