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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 317 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 34 g carbohydrate; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Fiber (24% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 1 fruit, 3 lean meat

TIP: 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.)

I just made this for dinner tonight and it was delish. I have never had a bad experience with any of EatingWell's recipes and this fun to make dish is no exception. My husband loved it for its various complementary and different flavors and it is sure to be in the rotation as a welcome summer dish as long as the blackberries are in season. We will have the leftovers for lunch tomorrow over Romaine. Thanks for the great recipe!

, Asheville, NC

Wonderfully refreshing recipe. The salsa was great the next day with the left over chicken in tacos. I marinated the chicken first in lime juice, olive oil, orange juice and cilantro. Very good!

Dana, Manzanita, OR

Great flavors in this dish.

korey

This recipe is very flavorable. It's got spicy, salty, and sweet all in one. I though it was good, but my husband loved it. It was my first time having polenta and I'm not sure if I like it yet. The salsa was the best part, I never thought grilled nectarines could be so good!

, San Diego, CA

I added corn and minced shallots, and substituted chipotle chilis for hot sauce. It was truly fabulous with chicken skewers as well as fish.

, San Francisco, CA

Fantastic!

Amy , Readington, NJ

Made this for a family get-together and it went over great--so summery and flavorful and succulent!

Anonymous, Central, TX

I just found Eating Well Magazine. I am really impressed with the healthy recipes you create. I made the Grilled Chicken and Polenta with Nectarine-Blackberry Salsa for a dinner party. Everyone loved it and wanted a copy of the recipe. In the same issue there was a recipe for Raspberry-Chocolate Chip Frozen Yogurt. I also served that for dessert. Everyone thought this was my best dinner ever. They all appreciated how healthy, light and tasty everything was. Thanks!!! I will be subscribing to Eating Well so that I don't miss your great recipes, and cooking tips.

Anonymous, Dana Point, CA

I have to say, this was very tasty and very simple. Per another comment, above, I also premarinated the chicken for a little bit... in OJ, olive oil, little bit of sea salt, and cumin. Also, used mango instead of nectarine - none at the store, and I really don't think it suffered.

c.h., sacramento, CA

I'm a vegetarian, but I comb through all sorts of recipes -- Anyways this looks like this would be delish with thinly sliced baked tofu instead of chicken. I plan to try it out this weekend.

Susan Kirby, Tampa, FL