2 chicken breasts
100 grams or watermelon
1 yellow bell pepper
4 tablespoons mirin
juice of half a lemon
1.5 dl soy sauce
pepper and salt
Optional white rice
Remove any fat from the chicken breasts with a sharp knife. Mix the soy sauce with two tablespoons of mirin and season with pepper. Marinate the chicken breasts in the mixture for at least 4 hours. This is easiest in a resealable plastic bag.
Remove the seeds from the yellow pepper and cut the pepper into small cubes. Remove the seeds from the watermelon and cut into slightly larger pieces. Mix the paprika and watermelon with two tablespoons of mirin and the lime juice, season with salt and pepper.
Remove the chicken breasts from the marinade and allow to drain slightly. Drizzle the chicken breasts with olive oil and heat a grill pan over high heat. Grill the chicken breast on both sides for about 3 minutes, turning the chicken breast to reveal the grill pattern. It is also possible to grill the chicken on a barbecue.
Cut the chicken breasts into pieces, serve with white rice and divide the watermelon salsa over the chicken.
Source: Leukerecepten by leukerecepten-nl.
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