GovernmentServicesResidentsVisitorsBusinessHow Do I?
Go To Search
Click to Home
Grilled Chicken over Polenta

Grilled Chicken with Nectarine-Blackberry Salsa over Polenta

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta. Make it a meal and serve with a spinach salad.

Ingredients:  chicken
  • 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.

  • 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.)

Makes 4 servings

Per Serving:
317 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber

Adapted from EatingWell:  July/August 2007