Cilantro & Lime Chicken with Grilled Watermelon Salsa and Garlic Quinoa

Cilantro-Lime Chicken with Watermelon Salsa & Garlic Quinoa Recipe

I love summer!

Days are longer combined with the warmth of the sun… ah… heaven! One of the best things about summer though is…


This high protein recipe bursts with all the flavors of summer, is easy to prepare and is pretty enough to serve to guests.

Bon apetit!

Cilantro-Lime Chicken with Watermelon Salsa & Garlic Quinoa

Cilantro & Lime Chicken with Grilled Watermelon Salsa and Garlic Quinoa

Cilantro & Lime Chicken Marinade:

  • 1⁄4 cup fresh lime juice
  • 2 T extra virgin olive oil
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 clove garlic, minced
  • Sea salt and fresh ground pepper, to taste
  • 4 (6 oz.) boneless, skinless chicken breast halves

In a small bowl, whisk together lime juice, olive oil, cilantro, garlic, salt, and pepper. Place chicken in sealable container* or bag and pour marinade over. Turn chicken to ensure it is coated with the marinade, place in the refrigerator and let marinade 2 to 4 hours.

Watermelon Salsa:

  • 3 slices seedless watermelon, 1⁄2-inch thick (divided)
  • 2⁄3 cup English cucumber, diced
  • 1⁄3 cup red onion, diced
  • 1 T jalapeño pepper, seeded and finely minced (don’t remove seeds and add more, if you like spicier salsa)
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 clove garlic, minced
  • 2 T lime juice
  • Sea salt & freshly-ground pepper to taste

watermelon salsaPreheat your grill to medium-high heat. Place watermelon slices on the grill and leave on for 2 to 4 minutes, until grill marks just begin to form, then flip and grill the other side for the same amount of time.

Once cool enough to safely handle, remove the rind from the grilled watermelon and dice 2 slices of watermelon into 1/2-inch cubes. (Save remaining slice for garnishing your plates.) Combine in a bowl with cucumber, onion, jalapeno, cilantro, garlic, lime juice, and salt and pepper. Set aside, until you’re ready to plate.

Garlic Quinoa:

  • 2 cups chicken broth
  • 1 cup quinoa
  • 2 cloves garlic, minced
  • 1/8 cup fresh cilantro, finely chopped
  • 1/8 cup red onion, finely minced
  • 2 t lemon juice
  • 1 t lime juice
  • Freshly ground pepper to taste

Bring chicken broth to boil in a saucepan. Add quinoa, garlic, cilantro, onion, lemon juice, lime juice, and pepper. Reduce heat to simmer and cover. Continue to cook, per your quinoa’s instructions, until all broth is absorbed. Fluff with a fork, before serving.

While your quinoa is cooking, place your chicken on the grill. Cook until the internal temperature of the chicken reaches 165 degrees. For thinner breasts, turn every 3 minutes, to avoid burning. For thicker breasts, turn every 4 to 5 minutes. Average thickness breasts typically take about 16 minutes.


Once chicken is done, place one breast on each plate. Top with watermelon salsa. Add a side serving of quinoa. Quarter remaining slice of grilled watermelon and garnish the plate with it.



* When marinading meat, instead of using a disposable Ziploc-type bag, use a reusable, sealable container, to minimize the amount of plastic that ends up in our landfills.

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