Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 40 min 40 min

Directions

Ingredients

  • 1 tablespoon canola oil, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground pepper
  • 1 16- to 18- prepared plain polenta
  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 nectarines, halved and pitted
  • 1 pint blackberries, coarsely chopped
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • Hot sauce, to taste

Cooking Instruction

Step 1

Preheat grill to medium-high.

Step 2

Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

Step 3

Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.

Step 4

While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.


Nutrition

  • Serving: Per serving
  • Calories: 317
  • Carbohydrates: 34g
  • Fat: 8g
  • Protein: 27g
  • Dietary Fiber: 6g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Cholesterol: 63mg
  • Potassium: 458mg
  • Sodium: 694mg
  • Exchanges: 1 starch, 1 fruit, 3 lean meat
  • Carbohydrate Servings: 2

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