- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- ¼ cup
- finely chopped cilantro, divided
- 60 mL
- 2
- cloves garlic, minced
- â…“ cup
- sweet chili dipping sauce
- 75 mL
- ¼ cup
- lime juice, divided
- 60 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 1 tsp
- salt, plus a pinch, divided
- 5 mL
- 2 lbs
- 8 small boneless skinless chicken breasts
- 1 kg
- 4
- wedges honeydew melon, 1-in. (2.5-cm) thick wedges (skin and rind discarded)
- ½ cup
- finely chopped English cucumber
- 125 mL
- 1/3 cup
- finely chopped pepper (orange-coloured preferred)
- 75 mL
- 1 tbsp
- seeded and finely chopped red finger chili
- 15 mL
Directions
Step 1
In large bowl, mix 2 tbsp (30 mL) cilantro, garlic, sweet chili dipping sauce, 2 tbsp (30 mL) lime juice, 2 tbsp (30 mL) olive oil and 1 tsp (5 mL) salt. Coat chicken in mixture. Cover and marinate in fridge 15 min.
Step 2
Meanwhile, grill melon on greased barbecue preheated to medium-high for 2 min. per side, or until charred and tender. Cool slightly; finely chop. In small bowl, mix with cucumber, pepper, chili and remaining lime juice, olive oil and salt. Set aside.
Step 3
Grill chicken on medium-high for 7 min. per side or until chicken is cooked through and internal temperature reaches 165°C (74°C). Serve chicken with Roasted Honeydew Salsa.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 220
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 13 g
- Fibre:
- 1 g
- Sugar:
- 10 g
- Cholesterol:
- 65 mg
- Protein:
- 26 g
- Sodium:
- 510 mg
