Grilled Chicken and Polenta! Yummo!

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
Provided by EatingWell.com


Serves 4
Prep Time 40 min.

Nutrition Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat


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.





INGREDIENTS

1 tablespoon canola oil, divided

1 tablespoon ground cumin

1 teaspoon kosher salt, divided

3/4 teaspoon freshly ground pepper

1 16- to 18- prepared plain polenta

1 pound boneless, skinless chicken breast, trimmed

2 nectarines, halved and pitted

1 pint blackberries, coarsely chopped

2 tablespoon chopped fresh cilantro

1 tablespoon lime juice

Hot sauce, to taste

COOKING DIRECTIONS

Step 1
Preheat grill to medium-high.

Step 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.

Step 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.

Step 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.





RECIPE TIPS


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.)

NUTRITION INFO
Per serving

Calories: 317
Carbohydrates: 34g
Fat: 8g
Protein: 27g
Dietary Fiber: 6g
Saturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 63mg
Potassium: 458mg

Sodium: 694mg
Exchanges: 1 starch, 1 fruit, 3 lean meat

Carbohydrate Servings: 2