Grilled chicken may seem like a completely standard supper, because it is. But there are plenty of ways to spice things up, both literally and figuratively. We love the makeover grilled chicken gets when paired with a zesty cucumber and melon salsa. Serve together alongside a small side salad for the ultimate in healthy, flavorful summer fare.
2/3 cup (1/2-inch) of cubed honeydew melon
2/3 cup (1/2-inch) of cubed cantaloupe $
1/3 cup of diced peeled English cucumber
1/3 cup of diced red onion
2 1/2 tablespoons of chopped fresh mint
3/4 teaspoon of grated lime rind
2 tablespoons of fresh lime juice
4 teaspoons of extra-virgin olive oil
1 1/2 teaspoons of minced jalapeño pepper
3/4 teaspoon of light agave nectar
1/2 teaspoon of kosher salt, divided
1/2 teaspoon of freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Mint sprigs (optional)
1. Prepare the grill to a medium-high setting.
2. Combine the first 10 ingredients together and stir in 1/8 teaspoon of salt and 1/4 teaspoon of black pepper, tossing them well in order to combine.
3. Sprinkle the chicken evenly with the remaining 3/8 teaspoon of salt and 1/4 teaspoon of black pepper. Coat it with some cooking spray. Place the chicken on a grill rack coated with some cooking spray and grill it for 5 minutes on each side or until it is done. Serve with the salsa and garnish with the mint sprigs, if you wish.
Photo: Savvy Mom