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Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta

  • 4servings
  • 15minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon grill seasoning

  2. 2 tablespoons chili powder

  3. 1/2 tablespoon ground cumin

  4. 1 tablespoon coriander

  5. 3 tablespoons dark brown sugar

  6. 4 boneless skinless chicken breasts

  7. 4 tablespoons extra-virgin olive oil , divided

  8. 4 plum tomatoes, chopped

  9. 1 yellow bell pepper , seeded and chopped

  10. 1 red onion , chopped

  11. 1/4 fresh pineapple , cut into spears and grilled

  12. 2 lime s

  13. A handful fresh cilantro leaves, chopped

  14. Salt and freshly ground black pepper

  15. 2 cups chicken stock

  16. 1 cup milk or half-and-half

  17. 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce

  18. 3/4 cup quick cooking polenta

  19. 1 (15-ounce) can pumpkin puree

  20. 2 tablespoons butter

  21. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. Heat grill pan over medium-high heat.

  2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

  3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

  4. Place chicken on grill and cook 6 to 7 minutes on each side.

  5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

  6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

  7. Serve polenta with chicken and salsa salad.

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