Bbq Spiced Chicken, Salsa Salad And Pumpkin-Chipotle Polenta Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
787
FAT
98%
CHOL
60%
SOD
37%

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Ingredients for 4 servings

3/4 cup quick cooking polenta

1 (15-ounce) can pumpkin puree

1 tablespoon coriander

1 cup milk or half-and-half

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

1 red onion, chopped

2 tablespoons chili powder

1/2 tablespoon ground cumin

4 tablespoons extra-virgin olive oil, divided

2 cups chicken stock

Salt and freshly ground black pepper

4 boneless skinless chicken breasts

2 limes

1/4 fresh pineapple, cut into spears and grilled

3 tablespoons dark brown sugar

1 tablespoon grill seasoning

1 yellow bell pepper, seeded and chopped

4 plum tomatoes, chopped

A handful fresh cilantro leaves, chopped

2 tablespoons butter

2 tablespoons honey

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