Grilled Chicken with Nectarine-Blackberry Salsa
First post :) I saw this community a couple weeks ago and it always makes me hungry!!
We actually left out the polenta because we couldn't find it at the grocery store we went to that week.. Anyway below is the recipe- we also cooked the corn right on the grill (in the husk). This dish was great with a locally made Semi-Sweet Blueberry Wine.. Yumm!
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
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).
From Eating Well magazine. (www.eatingwell.com)
We actually left out the polenta because we couldn't find it at the grocery store we went to that week.. Anyway below is the recipe- we also cooked the corn right on the grill (in the husk). This dish was great with a locally made Semi-Sweet Blueberry Wine.. Yumm!
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
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).
From Eating Well magazine. (www.eatingwell.com)