You know those people who go on vacation and eat super healthy the whole time they’re gone, never going to any fun restaurants and carefully crafting healthy meals with the microwave, coffee maker, and the minibar fridge in their hotel room? Yeah, I don’t, either. The good news is that I (kind of shockingly) didn’t do a whole lot of damage in terms of the scale–I blame working out with Sara’s trainer, juggling an 11-month-old on the airplane(s), and my work as an pack mule. The bad news is that I ate a lot…like I just started listing all the things I ate and was filled with a tiny bit of self-loathing, so I hit the backspace button, as if that would somehow undo it all, one little click at a time.
One night when we were on Leg 1 of our trip (visiting my parents), I made this. It was so delicious and refreshing and healthy that I couldn’t wait to make it again. The salsa sounds a tiny bit weird, but it’s delicious–I mean, if you’re not keen on fruit and meat (I do know that’s a “thing”), this might not be your thing, but it’s so super easy and it’s just feel-good food, especially as we get into the summer months. And…the most miraculous thing of all…both of my older kids love it. Like they eat it without complaining/crying/predicting their imminent death.
For the chicken, you’re going to need a pound of boneless skinless chicken breasts, limes, garlic, red wine vinegar, olive oil, salt, and black pepper.
Yes, I do realize that I’ve forgotten, like, 52 of the ingredients in the marinade. Can we still be friends?
Anyway, rinse the chicken and place in a large Ziploc bag.
Whisk together the remaining chicken ingredients in a small mixing bowl and pour it over the chicken. Marinate the chicken for at least 4 hours, no longer than 24 hours.
An hour before serving, dice 2/3 cup each of cantaloupe and honeydew, 1/3 cup each of red onion and seeded, peeled cucumber, some chopped mint and seeded jalapeno, the zest and juice of a lime, and some sugar (or honey or agave), salt, and pepper in a small-medium mixing bowl.
Stir to combine and refrigerate it until you’re ready to serve the chicken.
To cook the chicken, preheat a grill to medium heat. Cook over medium flame/coals for about 7 minutes per side. Remove from the grill and allow to stand 5 minutes before serving. Top with salsa. Makes 4 servings.
Grilled Chicken with Cucumber-Melon Salsa
Super easy feel-good food. Plus, my two older kids love it. So there's that.
- 1 pound boneless skinless chicken breasts
- Juice of 4 limes (about 1/2 cup)
- 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic (about 2-3 cloves)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup honeydew melon, cut into 1/4" cubes
- 2/3 cup cantaloupe, cut into 1/4" cubes
- 1/3 cup cucumber, peeled and seeded, diced
- 1/3 cup red onion, diced
- 1/2 large jalapeno, seeded and diced
- 3 tablespoons finely chopped fresh mint leaves
- zest of 1 lime
- juice of 1 lime
- 1 teaspoon sugar, honey, or agave
- kosher salt and freshly ground black pepper to taste
- Rinse the chicken and place in a large Ziploc bag. Whisk together the remaining chicken ingredients in a small mixing bowl and pour it over the chicken. Marinate the chicken for at least 4 hours, no longer than 24 hours.
- An hour before serving, combine the salsa ingredients in a small-medium mixing bowl.
- To cook the chicken, preheat a grill to medium heat. Cook over medium flame/coals for about 7 minutes per side. Remove from the grill and allow to stand 5 minutes before serving. Top with salsa.