I like to eat cool meals when it’s hot outside, and this dish is perfect for a summer evening.  It really couldn’t be easier, and you don’t even have to heat up your oven!   I served the Grilled Chicken topped with Watermelon Salsa on a bed of brown rice, but you could substitute a salad or roasted potatoes.


Prepare the Watermelon Salsa first (or even earlier in the day) to allow the flavor to develop.  My kids were surprised to find they liked the Watermelon Salsa. Watermelon Salsa FTW!


Watermelon Salsa


2 cups watermelon, seeded and chopped

1/4 diced red onion

1/4 cup cilantro, chopped

juice of one lime

salt to taste (start with a pinch, taste, and add more if necessary)


Combine watermelon, onion, cilantro, lime, and salt.  Stir.  Store in refrigerator until ready to use.




Grilled Chicken 

serves 4


4 thin cut boneless, skinless chicken breasts

1 tablespoon olive oil

1 1/2 teaspoon salt

1/2 teaspoon pepper


Heat outdoor grill to high heat.  Drizzle chicken breasts with olive oil, and sprinkle with salt and pepper.  Grill on one side for 4-5 minutes, or until you see good grill marks.  Flip the chicken and grill for 2-3 more minutes, depending on the thickness of the chicken.