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.

Servings: 4; Total Time: 40 minutes; Prep Time: 40 minutes

Recipe Ingredients:

1. 1 tablespoon plus 1 teaspoon canola oil, divided
2. 1 tablespoon ground cumin
3. 1 teaspoon kosher salt, divided
4. 3/4 teaspoon freshly ground pepper
5. 1 16- to 1unce tube prepared plain polenta
6. 1 pound boneless, skinless chicken breast, trimmed
7. 2 nectarines, halved and pitted
8. 1 pint blackberries, coarsely chopped
9. 2 tablespoons chopped fresh cilantro
10. 1 tablespoon lime juice
11. Hot sauce to taste

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.)

Recipe Nutrition Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 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 Servings; Exchanges: 1 starch, 1 fruit, 3 lean meat


Here is a yummy sounding salad that uses blackberries too:

Blackberry Spinach Salad Recipe - 4 servings

Ingredients:

• 4 cups baby spinach, rinsed and dried (comes in packages this way), packed measure
• 2 cups fresh blackberries (thawed blackberries can also be used)
• 2 ounces crumbled goat cheese (or reduced-fat or regular feta cheese)
• 2 cups cherry or grape tomatoes, halved (chopped ripe tomatoes can be substituted)
• 1 large or 2 small green onions, sliced
• 3 tablespoons finely chopped walnuts or walnut pieces
• 4 tablespoons balsamic vinegar (add more to taste)

Preparation:

1. Add spinach, blackberries, cheese, cherry tomatoes, green onion, and walnuts to a large serving bowl. Toss to blend well.
2. Drizzle with balsamic vinegar and serve into 4 salad bowls.

Nutritional Information Per Serving: 167 calories, 7 g protein, 21 g carbohydrate, 7 g fat (3.2 g saturated fat, 1.6 g monounsaturated fat, 1.8 g polyunsaturated fat), 11 mg cholesterol, 6 g fiber, 129 mg sodium. Calories from fat: 37%.


Also, if you want to see some desserts to bring, check these links out:

Healthy Fruit Dessert Recipes and Blueberry Nectarine Granola Crisp

Enjoy your holiday weekend, July 4th and family/friend get togethers if you go unplugged this weekend!