Hands On:

30 minutes

Total Time:

55 minutes

Serves:

Ingredients

2 tsp lime zest, divided
½ cup fresh lime juice, divided
¼ cup Hy-Vee vegetable oil
¼ cup Hy-Vee plain Greek yogurt
3 tbsp salt-free tandoori spice blend, such as Morton or Basset
3 tbsp fresh ginger root, peeled and chopped
3 clove(s) garlic, minced
Hy-Vee salt, to taste
4 (6-oz.) Hy-Vee True boneless, skinless chicken breasts
2 cups Hy-Vee Short Cuts honeydew melon, cut into ¼-in. pieces
2 cups Hy-Vee Short Cuts cantaloupe, cut into ¼-in. pieces
1 cup English cucumber, peeled and cut into ¼-in. pieces
1 cup Hy-Vee Short Cuts chopped red onions
1 large jalapeño pepper, seeded and sliced
3 tbsp fresh parsley, finely chopped; plus additional for garnish
1 tbsp Hy-Vee honey
Lime wedges, for serving

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Preparation

Stir together 1 teaspoon lime zest, ¼ cup lime juice, oil, yogurt, tandoori spice, ginger, and garlic in a small bowl. Season with salt.

Place chicken in large resealable plastic bag. Pour yogurt mixture over chicken; seal bag. Turn bag to evenly coat chicken with yogurt mixture. Marinate in refrigerator 1 hour or overnight, turning bag occasionally.

For salad, combine honeydew, cantaloupe, cucumber, red onions, jalapeño, 3 tablespoons parsley, honey, and remaining 1 teaspoon lime zest, and ¼ cup lime juice. Cover and refrigerate 1 hour or overnight.

Preheat oven to 425°. Line a large rimmed baking pan with foil. Place wire rack in pan; lightly spray rack with nonstick spray.

Remove chicken from marinade; discard marinade. Place chicken on prepared rack in pan. Bake 20 to 25 minutes or until the chicken reaches 165°, turning once halfway through.

To serve, top chicken with melon salsa. Garnish with additional parsley and serve with lime wedges, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		370
% Daily Value*
Total Fat: 9g		12%
	Saturated Fat: 1.5g
	Trans Fat: 0g
Cholesterol: 125mg		42%
Sodium: 120mg		5%
Total Carbohydrate: 34g		12%
	Dietary Fiber: 4g	14%
	Sugars: 26g	52%
Protein: 42g		84%