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Recipes
Grilled Chicken and Vegetables with Watermelon Glaze
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 1 medium zucchini squash
  • 1 large red bell pepper
  • 1 medium sweet onion
  • 1 lime, for juice
  • 2 oz feta cheese
  • 4 cups fresh watermelon chunks, divided
  • 6-inch wooden skewers
  • ¾ cup apple jelly
  • 1 teaspoon crushed red pepper
  • 1 ½ teaspoons kosher salt, divided
  • Cooking spray
  • 1 teaspoon pepper, divided
  • 2 lb boneless, skinless chicken thighs
  • ¼ bunch fresh cilantro

Steps

    1. Cut ends from zucchini and quarter lengthwise; quarter bell pepper and cut onion into ½-inch thick slices. Squeeze lime for juice (1 tablespoon). Cut feta into bite-size cubes. Thread 2 cups watermelon onto skewers.
    2. Preheat grill (or grill pan). Place remaining 2 cups watermelon in blender (or food processor); blend until smooth (1 cup). Pour watermelon puree and apple jelly into medium saucepan and bring to a boil on high, then reduce to medium. Stir in lime juice, crushed red pepper, and ½ teaspoon salt; simmer 8–10 minutes or until sauce has thickened. Keep glaze warm.
    3. Meanwhile, coat vegetables and watermelon skewers with spray; season with ½ teaspoon each salt and pepper. Season chicken with remaining ½ teaspoon each salt and pepper, then coat with spray (wash hands). Place vegetables and chicken on grill; grill 5 minutes (do not turn).
    4. Turn vegetables and chicken. Place watermelon skewers on grill; cook watermelon, chicken, and vegetables 2–3 minutes until watermelon is grill-marked, vegetables are tender, and chicken is 165°F (brushing chicken with ¼ cup glaze in last minute of cook time). Remove from grill; let chicken stand 3 minutes before slicing. Meanwhile, cut vegetables and watermelon into bite-size pieces, and chop cilantro (¼ cup).
    5. Place vegetables, watermelon, feta, cilantro, and ¼ cup glaze in bowl; toss to coat. Divide vegetable mixture among serving plates; top with chicken slices. Serve remaining 1 cup glaze on side for dipping.

Amount per ¼ recipe serving: Calories 580, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 220mg, Sodium 1030mg, Total Carb 63g, Fiber 3g, Sugars 54g, Protein 44g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%