Grilled Chicken and Polenta with Nectarine-Blackberry Salsa

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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.

Grilled Chicken and Polenta with Nectarine-Blackberry Salsa
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

Ingredients
  • 1 tablespoon plus 1 teaspoon canola oil , divided

  • 1 tablespoon ground cumin

  • 1 teaspoon kosher salt , divided

  • 3/4 teaspoon freshly ground pepper

  • 1 16- to 18-ounce tube prepared plain polenta

  • 1 pound boneless, skinless chicken breast , trimmed

  • 2 nectarines , halved and pitted

  • 1 pint blackberries , coarsely chopped

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon lime juice

  • Hot sauce to taste

Directions
  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 Facts

Servings
4
Calories
312
Carbohydrates
33 g
Fat
8 g
Saturated Fat
1 g
Protein
27 g
Cholesterol
63 mg
Dietary Fiber
6 g
Potassium
438 mg
Sodium
694 mg
Yield
4 servings
Exchanges
1 starch
1 fruit
3 lean meat
Vitamin C
35% daily value
Fiber
24% dv

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