INGREDIENTS
Chicken
4 Greek marinated, boneless, skinless, chicken breasts
Watermelon Salad
4 cups seedless watermelon, cubed
1 English cucumber, sliced
½ cup crumbled Feta
¼ cup fresh mint, chopped
1 tablespoon olive oil
Juice of ½ lime
Side
4 ears fresh sweet corn, husks removed
2 tablespoons butter
Chopped parsley (optional)
INSTRUCTIONS
1) Make the Salad
In a large bowl, gently combine: watermelon, cucumber, feta, mintdrizzle with olive oil and lime juice. Toss gently and refrigerate until serving.
2) Grill the Corn
Preheat the grill to medium-high. Grill corn for 10–12 minutes, turning every few minutes until lightly charred. Brush with butter and sprinkle with parsley if desired.
3) Grill the Chicken
Grill chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
4) Serve
Arrange sliced chicken alongside the chilled watermelon salad and grilled corn.