Grilled Chicken Polenta with Nectarine Blackberry Salsa
Elevate your summer meals with this Grilled Chicken Polenta with Nectarine Blackberry Salsa, a stunning combination of savory, creamy, and fruity flavors. Succulent, spice-rubbed chicken breasts are grilled to perfection and paired with velvety polenta enriched with parmesan for a comforting base. The star of the dish is the vibrant nectarine blackberry salsa—a refreshing blend of sweet nectarines, tangy blackberries, zesty lime, and aromatic cilantro—that adds a burst of fresh, juicy flavor to every bite. Easy to prepare in under an hour, this recipe is perfect for weeknight dinners or casual entertaining, showcasing seasonal fruit and warm, smoky grilled perfection. Serve this colorful and wholesome dish for a delightful taste of summer that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup instant polenta
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 0.5 cup parmesan cheese, grated
- 2 medium nectarines, diced
- 1 cup blackberries
- 0.25 cup red onion, finely chopped
- 1 whole lime, juiced
- 2 tablespoons cilantro, chopped
- 1 teaspoon honey
Instructions
Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grates.
In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, paprika, 1 teaspoon of salt, and black pepper.
Brush the chicken breasts with the olive oil mixture, ensuring even coating on both sides. Set aside to marinate while the grill heats.
Prepare the nectarine blackberry salsa by combining diced nectarines, blackberries, red onion, lime juice, cilantro, a remaining 1/2 teaspoon of salt, and honey in a bowl. Gently mix to combine and refrigerate until ready to serve.
Bring the chicken broth to a boil in a medium pot. Gradually whisk in the polenta, reducing heat to low. Stir constantly until the polenta thickens, about 5 minutes.
Remove the polenta from heat and stir in butter and parmesan cheese. Cover the pot with a lid and set aside to keep warm.
Grill the chicken on preheated grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and allow to rest for 5 minutes.
To plate, spoon a generous portion of polenta onto each plate. Top with sliced grilled chicken and a scoop of nectarine blackberry salsa.
Serve immediately and enjoy this blend of savory and fruity summer flavors.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.0 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
