Chili chicken cutlets with watermelon salsa

Total Time
18 min
6 min
7 min
Watermelon may seem like an unlikely fruit to use in a salsa, but it partners well with the jalapeño to make a sweet-spicy accompaniment for the smoky chicken. To ensure the chicken is cooked evenly, pound the breasts to an even ¼-inch-thickness. We call for grill pan in the recipe, but you can also cook this on an outdoor grill if you’re planning on cooking out. Instead of using watermelon, try honeydew or cantaloupe for this recipe. If you have two types of melon on hand, a combination makes an especially colorful salsa. Serve with a simple watercress salad tossed with a lime vinaigrette for an easy meal.



1 clove(s), crushed through a press

Canola oil

1 tsp

Chili powder

1 tsp

Table salt

¾ tsp

Table salt

1 pinch(es)

Dried oregano

½ tsp

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound) thin-sliced breast cutlets


2 cup(s), diced seedless


2 Tbsp, chopped fresh

Red onion

2 Tbsp, chopped, diced

Fresh lime juice

2 Tbsp

Jalapeño pepper

1 medium, seeded and minced


½ medium, cut into 4 wedges


  1. Stir together garlic, oil, chili powder, 3/4 teaspoon salt, and oregano in large bowl. Add chicken and turn to coat.
  2. Spray ridged grill pan with nonstick spray and set over medium heat until hot. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes.
  3. Meanwhile, stir together watermelon, cilantro, onion, lime juice, jalapeño, and remaining pinch salt in medium bowl. Serve chicken with salsa and lime wedges.
  4. Per serving (1 chicken cutlet and 3/4 cup salsa)