Simply Delicious
Personal Chef Service
Featured Recipe
Grilled Chicken with Cucumber-Melon Salsa
Fire up the grill and enjoy this summery meal.
2 cups (1/2-inch) cubed honeydew melon, canteloupe and/or watermelon
1/2 cup diced peeled cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for chicken
2 teaspoons minced jalapeño pepper
1 teaspoon light agave nectar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 - 6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)
1. Prepare grill to medium-high heat.
2. Combine first 9 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
3. Place chicken in a shallow dish and drizzle with olive oil, salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.
Serves 4 - 6.
Recipe adapted from Cooking Light.
Fire up the grill and enjoy this summery meal.
2 cups (1/2-inch) cubed honeydew melon, canteloupe and/or watermelon
1/2 cup diced peeled cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for chicken
2 teaspoons minced jalapeño pepper
1 teaspoon light agave nectar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 - 6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)
1. Prepare grill to medium-high heat.
2. Combine first 9 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
3. Place chicken in a shallow dish and drizzle with olive oil, salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.
Serves 4 - 6.
Recipe adapted from Cooking Light.
