Chicken with Roasted Corn, Tomato and Watermelon Salsa

Print PDF

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.

• 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

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.  I chose to add the sweet vinegar because my watermelon wasn’t quite as sweet as I would have liked.  It was still delicious.

It is OK to use my photos or content provided a link back and proper crediting is given