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