Honey BBQ Chicken and Charred Corn Polenta.
It's just so quick and easy. Plus, it was a meal he could serve with rice, which you know is a HUGE hit in my family.
Servings: 6 Servings
- 2 cup polenta
- 3 cups whole milk
- 2 tablespoons butter
- 3/4 cup shredded sharp cheddar
- 2 ears sweet corn charred, grilled or even left raw, kernels removed from the cob
- kosher salt
- 1 1/2 pounds boneless skinless chicken breast or tenders
- 1 cup BBQ sauce + more for serving
- 1/4 cup honey
- 2 peaches sliced (left raw or grilled)
- 1 avocado sliced
- handful fresh cilantro
- fresh chopped chives
Preheat the grill to medium high heat.
In a large gallon size zip-top bag or glass bowl, combine the chicken, BBQ sauce and honey and toss well to coat.
Grill the chicken, brushing with any leftover BBQ sauce for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. You can also use a grill pan or skillet. Remove and let rest 5 minutes, then slice against the grain.*
To serve, divide the polenta among bowls. Top the polenta with sliced peaches, avocado and the BBQ chicken. Garnish with cilantro and chives. EAT!
Calories: 538kcal | Carbohydrates: 92g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 490mg | Potassium: 1123mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1075IU | Vitamin C: 11.3mg | Calcium: 268mg | Iron: 1.9mg