Tandoori Chicken with Spicy Melon Salad

Recipe

Main Dish
Tandoori Chicken with Spicy Melon Salad

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4 out of 5 stars
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4 ratings

Recipe Data

4
Servings
30min
Prep
55min
Total

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    Description

    You'll be mad for melons after eating this recipe! Melons contain potassium which is helpful in maintaining healthy blood pressure.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 tsp. lime zest, divided
    ½ c. fresh lime juice, divided
    ¼ c. Hy-Vee vegetable oil
    ¼ c. Hy-Vee plain Greek yogurt
    3 tbsp. salt-free tandoori spice blend, such as Morton or Basset
    3 tbsp. fresh gingerroot, peeled and chopped
    3 clove(s) garlic, minced
    Hy-Vee salt, to taste
    4 (6-oz.) Hy-Vee True boneless, skinless chicken breasts
    2 c. Hy-Vee Short Cuts honeydew melon, cut into ¼-in. pieces
    2 c. Hy-Vee Short Cuts cantaloupe, cut into ¼-in. pieces
    1 c. English cucumber, peeled and cut into ¼-in. pieces
    1 c. Hy-Vee Short Cuts chopped red onions
    1 large jalapeño pepper, seeded and sliced
    3 tbsp. fresh parsley, finely chopped; plus additional for garnish
    1 tbsp. Hy-Vee honey
    Lime wedges, for serving

    Things To Grab

    • Small bowl
    • Large resealable plastic bag
    • Large rimmed baking pan
    • Aluminum foil
    • Hy-Vee nonstick cooking spray

    Directions

    1. Stir together 1 teaspoon lime zest, 1/4 cup lime juice, oil, yogurt, tandoori spice, ginger, and garlic in a small bowl. Season with salt.

    2. Place chicken in large resealable plastic bag. Pour yogurt mixture over chicken; seal bag. Turn bag to evenly coat chicken with yogurt mixture. Marinate in refrigerator 1 hour or overnight, turning bag occasionally.

    3. For salad, combine honeydew, cantaloupe, cucumber, red onions, jalapeño, 3 tablespoons parsley, honey, and remaining 1 teaspoon lime zest, and 1/4 cup lime juice. Cover and refrigerate 1 hour or overnight.

    4. Preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Place wire rack in pan; lightly spray rack with nonstick spray.

    5. Remove chicken from marinade; discard marinade. Place chicken on prepared rack in pan. Bake 20 to 25 minutes or until the chicken reaches 165 degrees, turning once halfway through.

    6. To serve, top chicken with melon salsa. Garnish with additional parsley and serve with lime wedges, if desired.

    Nutrition facts

    Servings

    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 125mg
    • Sodium: 120mg
    • Total Carbohydrates: 34g
    • Protein: 42g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 30%