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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.

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
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

Tomatillo

7 g

Cilantro

1 unit

Lime

6 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

113 g

Spring Mix

56 g

Corn Kernels

80 g

Roma Tomato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2510 kJ
Calories600 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber4 g
Protein49 g
Cholesterol145 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Aluminum Foil
Medium Bowl
Small Bowl
Paper Towel
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.