cup orange juice, freshly squeezed
cup lime juice, freshly squeezed
large garlic clove, roughly chopped
teaspoon ground cumin
lb chicken breast, boneless and skinless
cups cantaloupe, chopped in small cubes
large serrano peppers, finely diced
cup white onion, finely chopped
In a small bowl, combine orange juice, lime juice, garlic and cumin. Whisk to combine. Place chicken and citrus mixture in a tightly sealed zipper bag. Refrigerate for 2 hours.
In a large bowl, combine cantaloupe, serrano pepper and onion. Add salt and pepper to taste. Set aside.
Spray a non-stick grill pan with cooking spray. Heat grill pan over medium heat. Remove chicken from plastic bag and discard marinade. Cook chicken breasts on grill pan for 7-10 minutes on each side or until chicken is no longer pink.
Serve and top with cantaloupe salsa. Enjoy.
- Omit serrano pepper for a kid-friendly version.
More About This Recipe
- Now that school is back in session, evenings are a rush to get everything on our to-do list done. From soccer practices, to homework and bedtime, dinnertime must be quick, easy and full of flavor. Chicken is always a satisfying meal and its flavor can be enhanced with many ingredients. This time, I took one very unexpected ingredient and made it into a salsa: Cantaloupe. With the sweetness of cantaloupe and the spiciness of serrano pepper, this unique meal will please everyone in your family. For a mild version, replace the serrano pepper with bell pepper. The kids will love it!