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Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
Nb persons: 4
Yield:
Preparation time: 40 minutes
Total time: 40 minutes
Source:
| Grilled Chicken & Polenta with Nectarine-Blackberry Salsa 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. Yield: 4 servings Recipe 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 | |
| Recipe Steps: Preheat grill to medium-high. 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. 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. 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. Recipe Tips & Notes: 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.) Recipe Nutrition: Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv). 2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 3 lean meat Special Health Consideration(s): Diabetes Appropriate ? Heart Healthy ? Healthy Weight ? Low Sat Fat ? High Fiber ? Low Calorie ? Gluten Free Diet See More Nutrition Guidelines Recipe Categories: Course(s) Dinner Cuisine(s) American Degree of Difficulty Easy Seasons & Occasions Spring Summer Fourth of July Entertainment Housewarming Father's Day Baby Shower Bridal Shower Main Ingredient(s) | |
| Poultry | |
| Chicken | |
Technique(s)
Barbecue
Grill
Dish Type(s)
Main Dish
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