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1 tbsp freshly squeezed lime juice
2 tsp vegetable oil
1 tsp ground allspice
1 tsp cinnamon
1 tsp cumin
1 tsp curry powder
1 tsp salt
4 skinless, boneless chicken breasts
2 cups chopped mixed melons, such as cantaloupe, honeydew and seedless watermelon
1 tbsp chopped fresh mint
1 tbsp chopped fresh cilantro, or basil
1 tsp freshly squeezed lime juice
pinch salt
Lightly oil grill and heat barbecue to medium. In a medium-size bowl, stir 1 tablespoon (15 mL) lime juice with oil and seasonings. Add chicken. Using your hands, rub spice mixture all over chicken to evenly coat. Place on barbecue and grill with lid closed until chicken feels springy when pressed, 6 to 8 minutes per side.
Meanwhile, chop melons into 1/2-inch (1-cm) pieces. Place in a small bowl. Stir in mint, coriander, 1 teaspoon (5 mL) lime juice and salt. Taste and add more juice or herbs, if you like.
Remove chicken from grill. Place on a platter or dinner plates and spoon about 1/4 cup (50 mL) salsa over each breast. If you want to make the salsa ahead, it will keep well, covered and refrigerated, about 3 hours. If made too far ahead, mint will darken and melons will soften.
Calories 213, Protein 33.1g, Carbohydrates 9.1g, Fat 4.7g, Fibre 1.1g, Sodium 656mg.
Whether you're a seasoned grill chef or a novice at the barbecue, chicken breasts are an easy, popular grilling choice. Our melon salsa is a cinch to whip up and makes a refreshing accompaniment to the chicken. It also goes beautifully with grilled fish.
Preheat oven to 425F (220C). Line a baking sheet with foil. Place seasoned chicken breasts on prepared baking sheet. Roast, uncovered, in centre of oven until chicken feels springy when pressed, 20 to 25 minutes.