Watermelon Chicken Bruschetta

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.

Nutritional Analysis