- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- ¼ cup
- finely chopped cilantro, divided
- 60 mL
- 2
- cloves garlic, minced
- ⅓ 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
