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Grilled Chicken with Cantaloupe Salsa

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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by: Ericka Sanchez
Updated Jul 14, 2017
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  • 1/4 cup orange juice, freshly squeezed
  • 1/4 cup lime juice, freshly squeezed
  • 1 large garlic clove, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 lb chicken breast, boneless and skinless
  • 2 cups cantaloupe, chopped in small cubes
  • 2 large serrano peppers, finely diced
  • 1/2 cup white onion, finely chopped
  • Salt to taste
  • Pepper to taste


  • 1
    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.
  • 2
    In a large bowl, combine cantaloupe, serrano pepper and onion. Add salt and pepper to taste. Set aside.
  • 3
    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.
  • 4
    Serve and top with cantaloupe salsa. Enjoy.

Expert Tips

  • tip 1
    Omit serrano pepper for a kid-friendly version.

Nutrition Information

No nutrition information available for this recipe

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!
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