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Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
  • 1 tablespoon
    canola oil, plus 1 teaspoon, divided
  • 1 tablespoon
    ground cumin
  • 1 teaspoon
    kosher salt, divided
  • 3/4 teaspoon
    freshly ground pepper
  • 1 16-18 ounce
    tube prepared plain polenta
  • 1 pound
    boneless, skinless chicken breast, trimmed
  • nectarines, halved and pitted
  • 1 pint
    blackberries, coarsely chopped
  • 2 tablespoons
    fresh cilantro, chopped
  • 1 tablespoon
    lime juice
  •  
    hot sauce to taste
Instructions
  1. Preheat grill to medium-high.
  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.
  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.
  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.
Tip

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Nutritional Information

Makes: 4 servings
  • Calories317
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol63 mg
  • Carbohydrates34 g
    • Dietary fiber6 g
  • Protein27 g
  • Sodium694 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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