Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the pinnacle domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa – Pioneer COOKERY

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

by on with No Comments

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat grill to medium-high.
  2. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl.
  3. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken.
  4. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
  5. Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill.
  6. 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.
  7. 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.
  8. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
  9. 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.
  10. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

NUTRITION

Per serving:
317 calories
8 g fat
1 g sat
34 g carbohydrates
27 g protein
6 g fiber

SmartPoints value : 7

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

Latest posts from