Cashmere Apron

grilled chicken w/ gingered watermelon salsa

IMG_4463Could the end of the school year be any more stressful? It seems as though school squeezes in the last bits of educational information into the worn out minds of our kids who have started to mentally check out with visions of summer tempting them. School sports are winding down but still going full force in the year-round club world of sports.

We could all use a quick and nutritious meal for our kids that is easy on us and fulfilling for them. This chicken dish comes with bold flavors and is packed with nutrients and antioxidants to help our kids finish the year strong. The thirst quenching watermelon hits the spot after hours of sports practices or music lessons. Watermelon is filled with electrolytes that help beat the summer heat and replenish lost fluids. You can make the salsa the day of or morning before you serve it. Cook up some Jasmine rice, grill the chicken and you are officially “Mother of the Year.”  This watermelon salsa is also great on fish.

2 Tb low-sodium soy sauce
1 to 2 Tb chili sauce with garlic
1 Tb dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

2 cups diced small seeded watermelon
1/4 cup diced small yellow bell pepper
2 Tb thinly sliced green onion
1 Tb chopped fresh cilantro
1 tsp grated peeled fresh ginger
2 tsp mirin (sweet rice wine)
1 tsp fresh squeezed lime juice
1/8 tsp salt
1 jalapeño pepper, seeded and minced

Remaining ingredients:
1/4 tsp salt
cooking spray
cilantro springs

To prepare chicken, combine the first 3 ingredients in a large zip-lock bag. Add chicken to bag; seal and marinate in the refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Remove the chicken from the marinade. Sprinkle chicken evenly with 1/4 tsp salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from the grill; let stand 5 minutes. Cut the chicken diagonally across grain into thin slices; serve with salsa. We enjoyed this chicken served over hot white rice with cilantro sprigs. Serves 4. Compliments: Cooking Light


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