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Grilled chicken with minty melon-feta salad

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, minced or 1 tsp dried oregano

Lime zest

1¼ tsp, grated

Garlic

1 clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked skinless boneless chicken breast

20 oz, (28 oz bone-in-chicken breasts)

Cantaloupe

2½ cup(s), diced, diced

Honeydew melon

2½ cup(s), ball(s), diced

Fresh mint leaves

2 Tbsp, chopped

Fresh lime juice

1½ Tbsp

Jalapeño pepper

1 medium, seeded and minced

Reduced fat feta cheese

½ cup(s), crumbled

Lime

1 item(s), cut into wedges

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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