Serving Size: 4
Ingredients:
4 boneless and skinless chicken breasts halves
2 tablespoons peanut oil
Salt and ground black pepper to taste
Watermelon Pico de Gallo Salsa:
1 1/2 cup seedless watermelon, seeded and diced
1/4 cup honeydew melon, diced
1/4 cup cantaloupe, diced
1/2 cup Jicama, diced
1/4 cup red onion, diced
1 jalapeno pepper, chopped
2 tablespoons fresh lemon juice
1/2 cup fresh cilantro, chopped
Maple syrup to taste
Salt to taste
Directions:
- In a medium bowl combine all salsa ingredients and mix well. Cover and refrigerate at least one hour to blend flavors.
- Preheat grill. Make sure grates are clean and lightly rubbed with oil. Brush chicken breasts with 2 tablespoons peanut oil and season with salt and pepper. Place on grill and cook for 5 minutes; turn over and cook for about 5 minutes more or until juices run clear.
- Serve the chicken topped with the watermelon pico de gallo.
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