Watermelon Jicama Salsa with Cumin Dusted Chicken – Two Ways

PREP TIME8minutes 
COOK TIME6minutes 
TOTAL TIME14minutes 


  • 1 cup jicama cut in small cubes 150g
  • 1 cup watermelon cut in small cubes 150g
  • 1 teaspoon lime juice
  • 5 mint leaves chopped
  • 2 large boneless chicken breasts
  • Kosher Salt Black Pepper, garlic powder, onion powder and dried cumin for sprinkling


  1. Mix the jicama, watermelon, lime juice, and mint leaves with a pinch of salt. Cover and refrigerate until chilled, at least a half hour.
    1 cup jicama cut in small cubes,1 cup watermelon cut in small cubes,1 teaspoon lime juice,5 mint leaves chopped,Kosher Salt
  2. Cut your chicken breasts in half and pound a little thinner to make 4 servings. The breasts I had were so large I ended up with 4 pieces, each about 3-4 oz. Perfect for a serving!
    2 large boneless chicken breasts
  3. Sprinkle both sides of the chicken with salt, pepper, onion powder, garlic powder, and cumin. Grill over a medium flame for about 5-6 minutes a side or pan fry with some non-stick spray if you don’t have a grill.
  4. Serve each half of breast with ¼ of the salsa on top.


Calories: 154kcalCarbohydrates: 6gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 230mgPotassium: 518mgFiber: 2gSugar: 3gVitamin A: 311IUVitamin C: 12mgCalcium: 15mgIron: 1mg

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