Island Chicken with Melon Salad
Prep
Cook
Inactive
Total
Yield 4 servings
Ingredients
1 small onion, grated- 1 cup coconut milk yogurt (you can sub any plain yogurt here)
- 2 tablespoons olive oil
- 2 teaspoons grated, peeled fresh ginger
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 4 skinless, boneless chicken breast halves (1 1/2 to 2 pounds)
- 1/2 small honeydew melon
- 2 large mangoes
- 2 tablespoons peach jam (ideally organic with not weirdo ingredients)
- Juice of 1 lime
- 1/4 teaspoon coarsely ground black pepper
Instructions
- 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.
Recipe by The Paleo Mom at https://www.thepaleomom.com/island-chicken-with-melon-salad/