Grilled Chicken Breasts with Honeydew Salsa

Ingredients for Grilled Chicken Breasts with Honeydew Salsa

• 325ml finely diced peeled seeded honeydew or other melon

• 1/4 cup finely chopped fresh coriander plus 1/4 cup coriander leaves

• 1/4 cup finely diced red onion

• 2 tablespoons fresh lime juice

• 2 tablespoons olive oil

• 2 teaspoons finely grated lime peel

• 1 teaspoon finely chopped seeded serrano chilli

• Nonstick vegetable oil spray

• 4 boneless chicken breast halves with skin

How to make Grilled Chicken Breasts with Honeydew Salsa

Combine diced melon, 1/4 cup chopped coriander, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chilli in medium bowl. Toss to blend flavours. Season melon salsa to taste with salt and pepper.

Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.

Slice chicken breasts and arrange on plates. Top with melon salsa and coriander leaves and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.