Okay, I realize I skipped last week’s recipe of the week but I promise I’m making up for it with this recipe. I was looking for a scrumptious summer recipe and I finally found one. I got this off of www.EatingWell.com website and it definitely looks like something both the meat eater and the vegetarian can enjoy. Remember if you don’t eat meat, just use tofu or Seitan (I prefer the latter).
Enjoy!
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 (or one pack of Seitan or other protein substitute)
- 2 nectarines, halved and pitted
- 1 pint blackberries, coarsely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Hot sauce, to taste
Preparation
- Preheat grill to medium-high.
- 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.
- 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.
- 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 & Notes
- 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.)
4 servings
Active Time: 40 minutes
Total Time: 40 minutes
Nutrition
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; 694 mg sodium; 458 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Serving
Exchanges: 1 starch, 1 fruit, 3 lean meat
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