Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Preparation

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.
3. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
4. Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3-4 minutes per side. Transfer to a clean plate; tent with foil to keep warm.
5. Grill the nectarines, turning occasionally, until tender, 6-8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6-8 minutes per side.
6. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
7. 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.

Tips

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.)

Recipe Nutrition:

Per serving: 312 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 33 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 438 mg potassium

Nutrition Bonus: Vitamin C (35% daily value), Fiber (24% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 1 fruit, 3 lean meat

Contributed by: EatingWell.com