INGREDIENTS

3 c. seedless watermelon cubes, cut into 1/2-in. chunks (from 4-lb. piece of watermelon) 1 lg. ripe nectarine, pitted and cut into 1/2-in. chunks 3 Tbsp. finely chopped red onion 1 Tbsp. fresh lemon juice 2 Tbsp. instant coffee 1 Tbsp. grated peeled fresh ginger 1 Tbsp. olive oil 11/2 tsp. ground allspice Salt 8 skinless, boneless chicken-breast halves (3 lbs.) 1/4 c. packed fresh basil leaves, coarsely chopped

TIME

Active time 30 minutes
Total time 40 minutes
Makes 8 main-dish servings

RECIPE

❶In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes 4 cups.
❷Prepare outdoor grill for covered direct grilling on medium.
❸ In large bowl, with spoon or fingers, press coffee to pulverize. Add ginger, oil, allspice, and 1/2 teaspoon salt; stir to combine. Add chicken and toss to evenly coat with spice mixture (you may need to pat spice mixture onto chicken with fingers).
❹ Place chicken breasts on hot grill grate. Cover and cook 8 to 10 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning once. Transfer chicken to cutting board and let rest 5 minutes. Meanwhile, stir basil and 1/2 teaspoon salt into salsa. Slice chicken crosswise and serve with salsa.

SERVING

EACH serving About 235 calories.
40 g protein. 8 g carbohydrate
. 4 g total fat (1 g saturated),
1 g fiber. 99 mg cholesterol.
310 mg sodium.