ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken with Cucumber-Melon Salsa

Photo: Gentl & Hyers; Styling: Kendra Smoot
Total time 28 mins
Yield

4 servings (serving size: 1 breast half and about 1/2 cup salsa)

Ingredients

  • 2/3 cup (1/2-inch) cubed honeydew melon
  • 2/3 cup (1/2-inch) cubed cantaloupe
  • 1/3 cup diced peeled English cucumber
  • 1/3 cup diced red onion
  • 2 1/2 tablespoons chopped fresh mint
  • 3/4 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons minced jalapeño pepper
  • 3/4 teaspoon light agave nectar
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Mint sprigs (optional)

Nutrition Information

  • calories 255
  • fat 8.6 g
  • satfat 1.8 g
  • monofat 4.7 g
  • polyfat 1.4 g
  • protein 35.1 g
  • carbohydrate 8.1 g
  • fiber 0.8 g
  • cholesterol 94 mg
  • iron 1.4 mg
  • sodium 327 mg
  • calcium 29 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

  3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.