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.
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.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
Tried this recipe?Let us know how it was!