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Cucumber and Cantaloupe Relish over Chicken

Serves

4 cups Relish

Prep Time

30 Minutes

Cook Time

20-30 Minutes

Grilled chicken is great on its own, sure. But add something cold, bright, and a little unexpected on top, and suddenly it feels like you planned dinner. Enter: cantaloupe cucumber relish.

It sounds fancy, but it’s just a reminder that fruit doesn’t need to stay in the fruit bowl.

It’s the perfect “I want to eat something that feels light but still like a real meal” situation. The kind you make when it’s warm out, you don’t feel like overthinking anything, and you don’t want another boring salad.

Honestly, it doesn’t need anything else—but it plays very well with a glass of something cold and a table outside if you’ve got one.

Ingredients

Ingredients for Marinated Chicken:
Juice from 2 lemons
½ cup SOOC Fernleaf Dill Olive Oil
2 tablespoons of minced garlic
1 tablespoon of fresh dill
2 chicken breasts
Ingredients for Relish:
1 teaspoon SOOC Fernleaf Dill Olive Oil
1 teaspoon SOOC Cucumber Melon Balsamic Vinegar
½ cantaloupe seeded and diced
2-4 mini seedless cucumbers, diced
1 small red onion, diced

Directions

In a bowl or resealable bag, combine all marinade ingredients with the chicken breasts. Mix until the chicken is fully coated. Cover and refrigerate for at least 2 hours to allow the flavors to develop.

Dice up cantaloupe, cucumbers, and red onion and place in a medium sized bowl.

Add in 1 teaspoon SOOC Fernleaf Dill Olive Oil and 1 teaspoon SOOC Cucumber Melon Balsamic Vinegar and mix all together. Set aside.

Preheat the grill to medium- high heat. Once ready, add marinated chicken and grill each side for 5-6 minutes. Internal temperature should be 165°. Allow the chicken to rest for at least 5 minutes before serving.

Top the grilled chicken with relish and enjoy!