JOIN OUR EMAIL LIST:

RECIPES

Grilled Chicken with Cucumber Melon Salsa

2/3 cup honeydew melon, cubed (1/2 inch)
2/3 cup cantaloupe, cubed (1/2 inch)
1/3 cup English cucumber, peeled and diced
1/3 cup red onion, diced
2½ Tbsp fresh mint, chopped
3/4 tsp lime rind, grated
2 Tbsp fresh lime juice
4 tsp Vera Jane's Extra-Virgin Olive Oil
1½ tsp jalapeño pepper, minced
3/4 tsp light agave nectar
1/2 tsp sea salt
1/2 tsp freshly ground black pepper, divided
(4) 6-oz DLM Boneless, Skinless Chicken Breast Halves
Cooking spray
Mint sprigs for garnish

Prepare grill to medium-high heat. Combine first 10 ingredients; stir in 1/8 tsp salt and 1/4 tsp black pepper, tossing well to combine. Sprinkle chicken evenly with remaining 3/8 tsp salt and 1/4 tsp black pepper. Coat chicken with cooking spray. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.

Makes 4 servings

Per serving: 255 calories; 8g total fat; 2g saturated fat; 94mg cholesterol; 327mg sodium; 8g total carbohydrates; 0g dietary fiber; 35g protein;

Click here for a printable version