HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Chili Rubbed Chicken
Grilled Chili-Rubbed Chicken

Grilled Chili-Rubbed Chicken

with Tomatillo-Melon Salsa and Chopped Salad

Long Weekend Grill
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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Melon and tomatillos pair perfectly with tender chicken for a fun tortilla dinner that comes together with our fabulous Mexican seasoning.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

113 g

Honeydew melon

113 g


7 g


1 unit


6 unit

Flour Tortillas


113 g

Spring Mix

56 g

Corn Kernels

80 g

Roma Tomato

6 tbsp

Sour Cream


Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Calories600 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber4 g
Protein49 g
Cholesterol145 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Medium Bowl
Small Bowl
Paper Towel
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut the tomatillos and honeydew melon into 1/4-inch pieces. Roughly chop the cilantro. Cut the tomato(es) into 1/2-inch pieces. Zest, then juice the lime. Wrap the tortillas in foil.


Stir together the tomatillos, melon, half the lime juice and half the cilantro in a medium bowl. Season with salt and pepper. Set aside. Stir together half the sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.


Pat the chicken dry with paper towels. Coat chicken all over with the Mexican seasoning and 1/4 tsp chipotle powder (dbl for 4 ppl) (NOTE: Reference Heat Guide). Place chicken in the middle of the grill. Close lid and grill until chicken is cooked through, flipping once, 7-10 min per side.** Transfer to a plate and cover to keep warm.


When the chicken is flipped, place the tortilla packet on the grill next to the chicken. Grill, until warmed through, flipping once, 5-6 min. Remove from the grill and set aside.


Whisk together the remaining lime juice, 1/2 tsp sugar (dbl for 4 ppl), remaining sour cream and remaining cilantro in a large bowl. Add the spring mix, corn and tomato. Toss to combine. Season with salt and pepper. Set aside.


Thinly slice the chicken. Divide chicken between tortillas. Top with tomatillo-melon salsa, then dollop over the lime-crema. Serve the salad between plates and serve alongside.