Grilled chicken breast with melon salad

Grilled chicken breast with melon salad

Total: 1 hr 35 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 376 kcal
, Fat: 19 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chicken breasts

2tbsp white balsamic vinegar
2tbsp olive oil
1 garlic clove, pressed
1tsp thyme, finely chopped
a little pepper
4 chicken breasts (each approx. 170 g)

Melon salad

2tbsp lemon juice
3tbsp olive oil
salt and pepper to taste
600g netted melons, diced
2tbsp peppermint, finely chopped
2tbsp pine nuts, toasted

To grill the chicken

½tsp salt
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How it's done

Chicken breasts

Mix the balsamic with the oil, garlic, thyme and pepper. Coat the chicken breasts with the mixture. Cover and marinate in the fridge for approx. 1 hr.

Melon salad

Combine the lemon juice and oil in a bowl, season. Add the melon and mint, mix. Garnish with the pine nuts before serving.

To grill the chicken

Wipe the marinade off the chicken.

Charcoal/gas/electric grill: Grill the chicken over/on a medium heat (approx. 200°C) for approx. 10 mins., turning 1-2 times during cooking. Salt the chicken breasts. Serve with the melon salad.

Good to know
Serve with: Baguette.

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