Watermelon Jicama Salsa with Cumin Dusted Chicken - Two Ways

This is an awesome, simple summer dish!

Honestly, I can't believe how tasty it was. Reminds me of something you'd get on vacation and then wonder why you couldn't make fun stuff like it at home. Well apparently you can! All you need is some watermelon and jicama!

And in case you missed it, even the 6 year old likes Jicama! 😉

Here's what I did. Seriously.. SO easy!

Ingredients

• 1 cup jicama cut in small cubes (150g)
• 1 cup watermelon cut in small cubes (150g)
• 1 teaspoon lime juice
• 5 mint leaves chopped
• 2 large boneless chicken breasts
• Kosher Salt, Black Pepper, garlic powder, onion powder and dried cumin for sprinkling

Instructions

Mix the jicama, watermelon, lime juice, and mint leaves with a pinch of salt. Cover and refrigerate until chilled, at least a half hour.

Cut your chicken breasts in half and pound a little thinner to make 4 servings. The breasts I had were so large I ended up with 4 pieces, each about 3-4 oz. Perfect for a serving!

Sprinkle both sides of the chicken with salt, pepper, onion powder, garlic powder, and cumin. Grill over a medium flame for about 5-6 minutes a side or pan fry with some non-stick spray if you don't have a grill.

Serve each half of breast with ¼ of the salsa on top.

We had a great family dinner…

…but I was the only one who really appreciated the salsa. Both husband and child raved about the BBQ chicken legs that I made as a backup. 😉

The next day I took a piece of the chicken and made two quick tacos. Simply cut it in strips, add it to your favorite tortilla shell, and top with the salsa.

They were divine!

I'll be polishing them off for lunch today. 🙂

📖 Recipe

Watermelon Jicama Salsa with Cumin Dusted Chicken - Two Ways

Looking for a new recipe to try? This watermelon jicama salsa with cumin dusted chicken is the perfect combination of sweet and spicy. 

5 from 1 vote

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Prep Time 8 minutes mins

Cook Time 6 minutes mins

Total Time 14 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 154 kcal

Ingredients

  

1x2x3x

• 1 cup jicama cut in small cubes 150g
• 1 cup watermelon cut in small cubes 150g
• 1 teaspoon lime juice
• 5 mint leaves chopped
• 2 large boneless chicken breasts
• Kosher Salt Black Pepper, garlic powder, onion powder and dried cumin for sprinkling

Instructions

 

• Mix the jicama, watermelon, lime juice, and mint leaves with a pinch of salt. Cover and refrigerate until chilled, at least a half hour.
  1 cup jicama cut in small cubes, 1 cup watermelon cut in small cubes, 1 teaspoon lime juice, 5 mint leaves chopped, Kosher Salt
• Cut your chicken breasts in half and pound a little thinner to make 4 servings. The breasts I had were so large I ended up with 4 pieces, each about 3-4 oz. Perfect for a serving!
  2 large boneless chicken breasts
• Sprinkle both sides of the chicken with salt, pepper, onion powder, garlic powder, and cumin. Grill over a medium flame for about 5-6 minutes a side or pan fry with some non-stick spray if you don't have a grill.
• Serve each half of breast with ¼ of the salsa on top.

Nutrition

Calories: 154kcalCarbohydrates: 6gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 230mgPotassium: 518mgFiber: 2gSugar: 3gVitamin A: 311IUVitamin C: 12mgCalcium: 15mgIron: 1mg

Keyword chicken, Cumin, Jicama, Salsa, Watermelon

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