Watermelon salsa made with mixed fruit and jalapeno packs heat and juicy flavor, perfect for topping lightly seasoned chicken breasts.
Servings and Ingredients
|1 tbsp.||fresh lemon juice|
|1 tsp.||Hy-Vee Select olive oil|
|½ c.||fresh blueberries|
|½||mango, peeled, seeded and chopped|
|1||kiwi, peeled and chopped|
|½||jalapeno, seeded and finely chopped|
|4||(5-to-6-oz) chicken breast halves|
|Hy-Vee nonstick olive oil cooking spray|
|1 tsp.||poultry seasoning|
|¼||medium seedless watermelon, about 12 oz, cut into 1-inch-thick slices, rind removed|
|2 tbsp.||fresh basil, chopped, for serving|
Things To Grab
- Charcoal or gas grill
- Large bowl
- Meat thermometer
- Cutting board
- Aluminum foil
- Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat.
Combine lemon juice and oil in a large bowl. Add blueberries, mango, kiwi and jalapeno. Set aside.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
- Lightly coat chicken breasts with cooking spray and sprinkle with poultry seasoning. Grill chicken 12 minutes or until fully cooked (165 degrees), turning once. Lightly coat watermelon slices with cooking spray. Grill watermelon just until grill marks form, about 1 to 2 minutes per side. Transfer chicken and watermelon to a cutting board; cover chicken loosely with foil and let stand 5 minutes. Let watermelon stand until cool enough to handle; chop into cubes.
Add watermelon to fruit in bowl and toss to combine. Serve chicken topped with grilled fruit salsa. Sprinkle with basil.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 105mg
- Sodium: 65mg
- Total Carbohydrates: 15g
- Protein: 33g