4 Chicken Breasts-boneless, skinless
1 Tbsp. Lemon-zest removed and chopped, reserve juice for salsa
1 Tbsp. Lime-zest removed and chopped, reserve juice for salsa
2 Tbsp. Vegetable Oil
1 tsp. Black Pepper
1 Cup Cucumber-peeled, seeded, small diced
1 Cup Cantaloupe-peeled, seeded, small diced
3 Tbsp. Red Onions-minced
½ Cup Red Bell Pepper-small diced
2 Tbsp. Cilantro-chopped
1 Tbsp. Lemon Juice-reserved from above
1 Tbsp. Lime Juice
Salt and black ppper to taste added to salsa at last moment
Marinate chicken breasts with the citrus zests, vegetable oil, and black pepper at least 30 minutes in the refrigerator or overnight. Grill chicken breasts until an internal doneness of 165° f. Serve with salsa (procedure below)
Combine all remaining ingredients in bowl, adding the salt and black pepper just before serving to avoid removing the water from the fruit and vegetable. Divide the salsa onto four serving plates, top with the grilled chicken. Enjoy!
