Spiced Chicken with Melon Salsa
Both sweet and spicy, this summery entree from Roxanne Chan of Albany, California can be grilled or broiled. “It’s nutritious and delicious, “ says Roxanne. “To speed up preparation, I buy a container of mixed melon pieces at the supermarket.”
SERVINGS
|
2
|
CATEGORY
|
Lower Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 boneless skinless chicken breast halves (5 ounces each)
- SALSA:
- 1/3 cup each diced cantaloupe, honeydew and watermelon
- 2 tablespoons diced celery
- 1 green onion, finely chopped
- 2 teaspoons minced fresh mint or 1/4 teaspoon dried mint
- 2 teaspoons chopped candied ginger
- 2 teaspoons lime juice
- 2 teaspoons honey
- 1/4 teaspoon grated lime peel
DIRECTIONS
In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until meat juices run clear. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken. Yield: 2 servings.