Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

4 Reviews
From: EatingWell Magazine July/August 2007

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that's special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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.)

Nutrition information

  • Per serving: 311 calories; 8 g fat(1 g sat); 6 g fiber; 33 g carbohydrates; 27 g protein; 22 mcg folate; 63 mg cholesterol; 10 g sugars; 413 IU vitamin A; 21 mg vitamin C; 45 mg calcium; 2 mg iron; 693 mg sodium; 443 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 fruit, 3 lean meat

Reviews 4

July 02, 2011
profile image
By: eileen
Delicious ~ The Taste of Summer! This meal came together quickly & was absolutely delicious. I cut the chicken into strips & put everything on the grill at once (polenta, nectarines & chicken) & cooked them all 4 minutes a side. While they cooked, I whipped up the salsa, skipping cilantro (not a fan) & substituting chili powder for hot sauce. It was wonderful.
June 08, 2011
profile image
By: lynnfederico
Perfect Summer Meal! This is the perfect summer meal. The first time I made it, my husband was weary of the concept of fruit with his chicken but actually now asks for it. Very quick and delicious! The polenta can be time consuming, so we if you are pressed on time try with cous cous! Pros: Quick and Easy
November 18, 2010
profile image
By: EatingWell User
we loved this dish! nice and easy and delicious fresh taste! but i added more nectarines, lime juice and cilanto!
July 07, 2010
profile image
By: EatingWell User
It was a very easy and light meal. I thought it was just a little bland, but my husband and 2 year old daughter loved it!