Lime Grilled Chicken and Polenta with a 1 Mole Sauce A1
Elevate your weeknight dinners with this vibrant and flavorful Lime Grilled Chicken and Polenta with 1 Mole Sauce. Succulent chicken breasts are marinated in a zesty lime, garlic, and olive oil blend, then grilled to perfection for a smoky, charred flavor. Paired with creamy Parmesan-infused polenta and finished with a rich, velvety mole sauce, this dish offers a perfect harmony of tangy, savory, and spicy notes. Quick to prepare and perfect for busy evenings, this recipe is ideal for anyone looking to explore bold flavors with minimal effort. Garnished with fresh cilantro and served with lime wedges, it’s a show-stopping meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Lime juice
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Polenta (instant or quick-cooking)
- 4 cups Chicken broth
- 2 tablespoons Butter
- 0.25 cup Grated Parmesan cheese
- 1 cup Mole sauce (store-bought or homemade)
- 0.25 cup Cilantro leaves, for garnish
- 4 pieces Lime wedges, for serving
Instructions
In a medium-sized bowl, mix together lime juice, olive oil, garlic, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours.
While the chicken marinates, prepare the polenta. In a medium saucepan, bring the chicken broth to a boil.
Gradually whisk in the polenta, reduce the heat to low, and cook, stirring constantly, for 5-7 minutes or until thickened.
Stir in butter and Parmesan cheese, and set the polenta aside, keeping it warm.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
Grill the chicken for 6-8 minutes per side, or until it is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from heat, and let it rest for 5 minutes.
Heat the mole sauce in a small saucepan over low heat until warmed through.
To plate, spoon the polenta onto each plate, place a grilled chicken breast on top, and drizzle with the warm mole sauce.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 6569 mg | 286% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 25.3 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3804 mg | 81% | |
*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.
