Grilled Chicken & Polenta with Nectarine-Blackberry Salsa (Printer-Friendly Version) | Eating Well
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Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

http://www.eatingwell.com/recipes/grilled_chicken_polenta_with_nectarine_blackberry_salsa.html

From EatingWell:  July/August 2007

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.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 317 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 34 g Carbohydrates; 27 g Protein; 6 g Fiber; 694 mg Sodium; 458 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 3 lean meat

Tips & Notes