Grilled Chili-Rubbed Chicken
with Tomatillo-Melon Salsa and Chopped Salad
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.
Ingredients
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
(Contains Gluten)
113 g
Spring Mix
56 g
Corn Kernels
80 g
Tomato
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
