A watermelon ENTRÉE? Absolutely! This refreshing watermelon and feta salad is a surprisingly perfect lunch or dinner dish, blending sweet and savory in one healthy bite. We have paired the salad with our infamous kickin’ chicken to keep you satisfied and satiated.
Vegetarian or Vegan? We’ve got you covered! Simply scroll down to our chef’s notes for your delicious rendition of this dish. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the chicken
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 4 (1-1 ½ pound) boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lime
For the salad
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 1 cup seedless watermelon, cut into ½-inch cube
- 1 cup diced cucumbers, seeds removed
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh mint, roughly chopped
Preheat a medium-sized skillet over medium heat. In a small bowl, combine the chili powder, paprika, oregano, and garlic powder. Rub over the chicken, using a drizzle of olive oil as needed. Add the chicken to the pan and cook until golden brown and cooked to an internal temperature of 165 degrees, 9-11 minutes per side. Set aside and squeeze the lime juice over the top of the chicken.
In a small bowl, combine the olive oil and white vinegar. Set aside.
In a separate medium bowl, gently toss the watermelon, cucumber, red onion, feta and mint. Drizzle the vinegar combination over the top. Serve alongside chicken.
*For a vegan version, replace the chicken with 2 (15.5-ounce) cans of chickpeas, then toss with the remaining spices and lime juice. Sub feta cheese for your dairy-free cheese of choice.
Total Fat 27.5
Total Carbohydrates 6.7g
Dietary Fiber 0.5g