Grilled chicken with minty melon-feta salad
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Grilled chicken seasoned with oregano and lime zest pairs perfectly with a salad made of melon, cantaloupe, honeydew melon, lime juice, feta cheese and mint with a zippy flavor from minced jalapeño pepper. The addition of mint to the fruit adds a refreshing flavor to the sweetness of the fruit. Bone-in skinless breasts are a great cut for grilling since the rib bones insulate the meat on one side, helping it stay moist. But if you like you can use 5-ounce skinless boneless breasts. Just decrease the cooking time by about half.
Ingredients
Olive oil
1 Tbsp
Fresh oregano
1 Tbsp
Lime zest
1¼ tsp
Garlic
1 clove(s)
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken breast
20 oz
Cantaloupe
2½ cup(s), diced
Honeydew melon
2½ cup(s), ball(s)
Fresh mint leaves
2 Tbsp
Fresh lime juice
1½ Tbsp
Jalapeño pepper
1 medium
Reduced fat feta cheese
½ cup(s)
Lime
1 item(s)
Instructions
1
Spray grill rack or nonstick grill pan with nonstick spray. Preheat grill to medium or prepare medium fire, or place grill pan over medium heat.
2
Combine oil, oregano, 1 teaspoon lime zest, garlic, ¼ teaspoon salt, and pepper in large bowl; add chicken and turn to coat. Place chicken on grill rack or in pan; grill, turning occasionally, until chicken is cooked through, about 25 minutes.
3
Meanwhile, to make salad, stir cantaloupe, honeydew, mint, lime juice, jalapeño, remaining ¼ teaspoon salt, and remaining ¼ teaspoon lime zest together in large bowl. Add feta and toss to combine. Serve chicken with salad and lime wedges.
4
Serving size: 1 chicken breast and 1 cup salad
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