Nutrition per serving may change if servings are adjusted.
2 cups chopped, seeded watermelon
½ cup chopped cucumber
½ cup chopped orange or yellow sweet pepper
½ of an ear fresh sweet corn, kernels cut from cob
2 tablespoons snipped fresh cilantro
1 to 2 fresh jalapeno chile pepper(s), stemmed, seeded and chopped (see Tip)
1 tablespoon finely chopped red onion
1 teaspoon finely shredded lime peel
¼ cup lime juice
1 teaspoon packed brown sugar
¼ teaspoon salt
¼ teaspoon crushed red pepper
6 skinless, boneless chicken breast halves (about 2 pounds total)
1 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
For salsa, in a medium bowl combine watermelon, cucumber, sweet pepper, corn, cilantro, chile pepper(s) and onion. In a small bowl combine ½ teaspoon of the lime peel, 2 tablespoons of the lime juice, the brown sugar, salt and crushed red pepper; add to watermelon mixture and toss to coat. Cover and chill for 1 hour to let flavors combine.
Sprinkle chicken with lemon-pepper seasoning. In a small bowl combine the remaining ½ teaspoon lime peel, the remaining 2 tablespoons lime juice and the oil.
For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling time and brushing with the oil mixture during the last 2 minutes of grilling. Serve chicken with salsa.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.