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WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
Chicken with Cucumber Melon Relish

Chicken with Cucumber Melon Relish

  • 1-½ cups reduced-fat plain yogurt
  • 2 tbsp lemon juice, divided
  • 1-½ tsp garam masala or curry powder
  • ½ tsp salt
  • ¼ to ½ tsp crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1-½ cups chopped cantaloupe
  • ½ cup chopped seeded peeled cucumber
  • 2 green onions, finely chopped
  • 2 tbsp minced fresh cilantro
  • 1 tbsp minced fresh mint
  • ¼ cup toasted sliced almonds, optional

In a small bowl, whisk yogurt, 1 tbsp lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade.

For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.

Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Tip: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts: 1 serving (calculated without almonds): 247 calories, 5g fat (2g saturated fat), 98mg cholesterol, 332mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, ½ starch.

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