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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
Boys and Girls Clubs of Manteca/Lathrop
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Recipe: Grilled chicken breasts with watermelon salsa
Grilled chicken gets a sweet-spicy spark of flavor from watermelon salsa. Debbie Arrington
What better way to end summer than with spicy watermelon salsa?
This combination makes the most of watermelon’s savory side while retaining its juicy sweetness. Watermelon salsa is a refreshing warm-weather topping for grilled chicken breasts. (It’s also great with pork tenderloin or sturdy tortilla chips.)
Grilled chicken breasts with watermelon salsa
Makes 2 servings
Ingredients:
¼ cup white wine
¼ cup olive oil
2 tablespoons balsamic vinegar
½ teaspoon seasoning salt
½ teaspoon coarse black pepper
2 chicken breasts, skinless and boneless
Instructions:
In a shallow dish, mix together wine, olive oil, balsamic vinegar, seasoning salt and pepper.
Pat dry chicken breasts and place in marinade, turning to coat. Refrigerate chicken breasts in marinade until ready to grill, at least 30 minutes.
Heat grill to medium. Grill chicken breasts for about 20 minutes, turning once, until done and juices run clear.
Serve chicken immediately with watermelon salsa.
Watermelon salsa
Makes about 4 cups
1 tablespoon olive oil
2 tablespoons lime juice
½ teaspoon garlic salt
1 teaspoon crushed red pepper
1/3 cup cilantro, chopped
1/3 cup onion, diced
½ cup yellow or green bell pepper, diced
1 Hatch or Ortega chile, chopped (about 2 to 3 tablespoons)
3 cups watermelon, cubed and seeds removed
In a medium bowl, mix together olive oil, lime juice, garlic salt and crushed red pepper. Stir in chopped cilantro, onion, bell pepper and chilies. Fold in cubed watermelon. Chill until ready to use.
Note: Refrigerate extra salsa for later use.
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A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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