Inspired by an episode of Everyday Exotic, that had my mouth watering – I decided to shake it up a little bit and make a healthy, summery, delightful dinner.
Chicken with Roasted Corn Tomato & Watermelon Salsa
Ingredients
- 6 chicken breasts
- dried basil and parsley
- Kosher or sea salt
- 1 small seedless watermelon
- 4 medium tomatoes
- 4 ears of corn
- 3 scallions
- a handful of fresh herbs (I have my parsley and cilantro growing together, so I just grabbed a handful – if I had to choose, I’d use cilantro here)
- two limes
- 1 bunch mixed greens
- Olive Oil
- White Balsamic vinegar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Heat a grill pan on med/high heat – sprinkle the chicken breast with the parsley, basil and salt, grill chicken flipping once until it has nice, brown grill marks on each side
- Transfer the chicken to the baking sheet and bake at 400 for about 25-30 minutes until cooked through with no pink in the center.
- Put the corn on the grill pan and char a little. These were raw, in season and super fresh.
- Meanwhile, peel and chop the watermelon, tomatoes, green onion
- When the corn is cool enough to hold – take a sharp knife and run it down the cobs to remove the kernels. Add them to the fruit and scallion mixture.
- Chop the fresh herbs and add them as well.
- Add the lime juice, making sure to get as much juice as possible out of them. Add a little bit of salt and pepper if you like.
Toss well to combine. - Cover and set aside – there is no need to refrigerate this. Leaving it at room temperature helps the flavors to mingle.
- When the chicken is done, take a bowl and put some of the mixed greens in it. Spoon the salsa over the top of the greens and then put a sliced chicken breast on top of that.
- Drizzle with a good olive oil and some white balsamic vinegar.
Notes
I chose to add the sweet vinegar because my watermelon wasn’t quite as sweet as I would have liked. It was delicious.