Grilled Chicken with Cucumber-Melon Salsa

Photo: Gentl & Hyers; Styling: Kendra Smoot

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup salsa)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 8.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 35.1g
  • Carbohydrate: 8.1g
  • Fiber: 0.8g
  • Cholesterol: 94mg
  • Iron: 1.4mg
  • Sodium: 327mg
  • Calcium: 29mg

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)

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
  3. 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.
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