Grilled Chicken & Polenta With Nectarine-Blackberry Salsa Recipe

Name: Grilled Chicken & Polenta With Nectarine-Blackberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil, divided; 1 teaspoon canola oil, divided; 1 tablespoon ground cumin; 1 teaspoon kosher salt, divided; ¾ teaspoon fresh ground pepper; ¾ teaspoon mrs dash lemon-garlic seasoning; 16 -18 ounces prepared plain polenta (1 tube); 1 lb chicken breast, trimmed (boneless & skinless); 2 nectarines, halved and pitted; 1 pint blackberry, coarsely chopped; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; hot sauce

Servings: persons

1 tablespoon canola oil, divided
1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divided
¾ teaspoon fresh ground pepper
¾ teaspoon mrs dash lemon-garlic seasoning
16 -18 ounces prepared plain polenta (1 tube)
1 lb chicken breast, trimmed (boneless & skinless)
2 nectarines, halved and pitted
1 pint blackberry, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
hot sauce

1
Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.
2
).
3
Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
4
Rub 1 teaspoon of the mixture all over polenta.
5
Rub the rest into both sides of chicken.
6
Cut the polenta crosswise into 8 slices.
7
Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
8
Place the chicken, polenta slices and nectarines on the grill.
9
Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
10
Transfer to a clean plate; tent with foil to keep warm.
11
Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
12
Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
13
Transfer the chicken and nectarines to a cutting board.
14
Coarsely chop the nectarines.
15
Let the chicken rest for 5 minutes, then thinly slice.
16
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.
17
Layer the polenta, chicken and fruit salsa on 4 plates and serve.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil, divided, 1 teaspoon canola oil, divided, 1 tablespoon ground cumin, 1 teaspoon kosher salt, divided, and more.

Yes, Grilled Chicken & Polenta With Nectarine-Blackberry Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

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