Watermelon Chicken Bruschetta recipe

Watermelon Chicken Bruschetta

Enjoy this appetizer outside on the deck this summer. The freshness of the watermelon and mint combined with marinated Sriracha chicken on a grilled pita make this a sweet and spicy kicker!

Prep Time

Servings

4

Spicy Lime Marinade

3 Tbsp canola oil (45 mL)

Zest and juice of 1 lime, approximately (2 Tbsp)

1 Tbsp Sriracha Sauce

¼ tsp Salt (1 mL)

¼ tsp pepper (1 mL)

1 lb boneless, skinless chicken thighs (500 g)

Grilled Pitas

2 Tbsp canola oil (30 mL)

4 pitas

4 cups of 1/2” cubed watermelon (1 L)

1/2 cup packed fresh mint leaves (125 mL)

½ cup crumbled feta cheese, for garnish (125mL)

Spicy Lime Marinade

  1. In a mixing bowl, whisk together canola oil, lime juice, Sriracha, salt and pepper.
  2. Place mixture into a plastic resealable bag and add chicken.
  3. Seal bag and ensure chicken is evenly coated in marinade; place in refrigerator for 30 minutes.
  4. Remove chicken from bag and discard any remaining marinade.
  5. Preheat barbecue. Lightly oil grates before grilling chicken. Grill chicken for about 5 minutes a side or until reach an internal temperature of 165 F (74 C).
  6. Remove from heat and let rest for 10 minutes; chop into chunks.

Grilled Pitas

  1. Brush pitas with canola oil and grill for about 2 minutes a side.
  2. Remove from heat and cut each pita into quarters.

To Assemble

  1. In the center of each plate, place 4 pita quarters. Top with watermelon, torn mint leaves, feta and chicken. Serve immediately.

Ingredients

Spicy Lime Marinade

3 Tbsp canola oil (45 mL)

Zest and juice of 1 lime, approximately (2 Tbsp)

1 Tbsp Sriracha Sauce

¼ tsp Salt (1 mL)

¼ tsp pepper (1 mL)

1 lb boneless, skinless chicken thighs (500 g)

Grilled Pitas

2 Tbsp canola oil (30 mL)

4 pitas

4 cups of 1/2” cubed watermelon (1 L)

1/2 cup packed fresh mint leaves (125 mL)

½ cup crumbled feta cheese, for garnish (125mL)

Directions

Spicy Lime Marinade

  1. In a mixing bowl, whisk together canola oil, lime juice, Sriracha, salt and pepper.
  2. Place mixture into a plastic resealable bag and add chicken.
  3. Seal bag and ensure chicken is evenly coated in marinade; place in refrigerator for 30 minutes.
  4. Remove chicken from bag and discard any remaining marinade.
  5. Preheat barbecue. Lightly oil grates before grilling chicken. Grill chicken for about 5 minutes a side or until reach an internal temperature of 165 F (74 C).
  6. Remove from heat and let rest for 10 minutes; chop into chunks.

Grilled Pitas

  1. Brush pitas with canola oil and grill for about 2 minutes a side.
  2. Remove from heat and cut each pita into quarters.

To Assemble

  1. In the center of each plate, place 4 pita quarters. Top with watermelon, torn mint leaves, feta and chicken. Serve immediately.

Nutritional Analysis

Calories

483

Total Fat

20 g

Saturated Fat

4 g

Cholesterol

113 mg

Sodium

50 mg

Carbohydrates

50 mg

Fiber

6 g

Protein

32 g

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