In this recipe for Island Chicken with Melon Salad, the combination of spices reminiscent of the Caribbean paired with sweet and tangy fruit is just perfect! I’m a big fan of fruit playing a starring role in meals instead of always being relegated to snacks or dessert and this is definitely one of those dishes.
Did you know that most melons are rich in vitamin C? Vitamin C is necessary for the development, growth, and repair of the tissues in our body, and plays a role in collagen formation, immune function, wound healing, iron absorption, and maintaining healthy bones and teeth.
I recommend serving this unique and flavorful meal with a green salad.
Island Chicken with Melon Salad
- 1 small onion grated
- 1 cup coconut milk yogurt or any plain yogurt
- 2 Tablespoons olive oil
- 2 teaspoons fresh ginger grated
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 4 chicken breasts 1 1/2 to 2 pounds
- 1/2 small honeydew melon
- 2 large mangoes
- 2 Tablespoons peach jam
- 1 lime juiced
- 1/4 teaspoon black pepper coarsely ground
- Mix onion, yogurt, olive oil, ginger, salt, cumin, turmeric, cinnamon and chili. Coat chicken thoroughly and place in a dish. Refrigerate at least 3 hours and up to overnight.
- Preheat broiler on high and arrange oven rack so that chicken will be approximately 5 inches from the heating element.
- Arrange chicken on the rack of a boiling or shallow roasting pan. Spread any leftover marinade over the top of the chicken. Broil for 15 minutes, turning half way, until chicken is cooked through and reaches an internal temperature of 160F.
- Remove rind and seeds from melon and cut into 1” chunks. Remove peel and pit from mango and cut into 1” chunks. Gently toss melon and mango with peach jam, lime juice and black pepper.
- Let chicken rest 5 minutes before serving. Serve with melon salad.