Serves: 4

Ingredients

• 3 tbsp. (45ml) fresh lemon juice
• 3 tbsp. (45ml) vegetable oil
• ¼ cup (60g) chopped fresh flat-leaf parsley
• 1 tsp. (5g) dried oregano
• 1 tsp. (5g) Kosher salt
• ½ tsp. (3g) ground cumin
• ½ tsp. (3g) freshly cracked pepper
• 4 boneless, skinless chicken breasts (around 120g each)
• 1½ cups (360g) diced seedless watermelon
• ¾ cup (180g) diced cucumber
• ¼ cup (60g) coarsely chopped pitted Kalamata olives
• ¼ cup (60g) diced red onion
• ¼ cup (60g) crumbled feta cheese

Directions

• Whisk lemon juice, vegetable oil, parsley, oregano, salt, pepper and cumin in a shallow dish; reserve 2 tablespoons on the side for the salad.
• Add chicken to marinade, cover and chill for 30 minutes.
• Remove chicken from marinade and BBQ over medium heat for around 6 minutes per side
• In a large bowl toss the watermelon, cucumber, olives, and red onion with the reserved marinade.
• Sprinkle the salad with feta cheese and serve along side the grilled chicken

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