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.
|Prep Time:||40 minutes|
|Ready in:||40 minutes|
|Ease of Prep:||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|
- 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.
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.)
Health Advantages: low calorie, high fiber, low sat fat, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||317 cal||Carbohydrate Servings:||2|
|Carbohydrates:||34 g||Dietary Fiber:||6 g||Cholesterol:||63 mg|
|Fat:||8 g||Sodium:||694 mg||Saturated Fat:||1 g|
|Protein:||27 g||Potassium:||458 mg||Monounsaturated Fat:||4 g|
|Nutrition Bonus:||Vitamin C (35% daily value), Fiber (24% dv).|
|Exchanges:||1 starch, 1 fruit, 3 lean meat|