Spiced Chicken with Melon Salsa Recipe

Spiced Chicken with Melon Salsa Recipe
Spiced Chicken with Melon Salsa Recipe photo by Taste of Home
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Spiced Chicken with Melon Salsa Recipe

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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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 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 crystallized 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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a thermometer reads 170°.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken. Yield: 2 servings.
Originally published as Spiced Chicken with Melon Salsa in Cooking for 2 Summer 2007, p33

Nutritional Facts

1 each: 225 calories, 4g fat (1g saturated fat), 78mg cholesterol, 380mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

  • 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 crystallized ginger
  • 2 teaspoons lime juice
  • 2 teaspoons honey
  • 1/4 teaspoon grated lime peel
  1. In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a thermometer reads 170°.
  3. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken. Yield: 2 servings.
Originally published as Spiced Chicken with Melon Salsa in Cooking for 2 Summer 2007, p33

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