I got back last week from an amazing adventure in Panama. My friend Ana and I spent seven days trekking in the jungle, braving choppy ocean waters in tiny wooden water taxis, taking in the colorful flaura and fauna and drinking ice cold Panamas while doing some amazing people watching.
I absolutely love the way taking an international adventure trip makes an incredible impact on you. It gives you this amazing opportunity to see the US from another country’s eyes, to truly appreciate all you have, and take in the exotic sounds, tastes and music of another people. After travelling around from place to place you don’t come home relaxed and rejuvenated the way you would from a vacation, but you come changed. You come home open. You come full of light and life. I am so grateful for all my international experiences and the wanderlust in me already has me asking, “Where to next?”
Of course I was over the moon about seeing all three “boys” when I got back. Andy bought the hugest watermelon ever so I wanted to get creative. I came up with this Watermelon and Lime Glazed Chicken that I served with a refreshing salad of watermelon, chunks of feta, and chopped cucumber drizzled with olive oil, balsamic and salt and pepper.
Here’s What You Do:
Put the watermelon, two TBS of agave and the lime juice into the blender and blend until smooth. Heat in a pan until just starting to boil and then reduce to medium/medium low and simmer for 10-15 minutes or until the sauce gets thick and syrupy. Remove from the heat and move to a container in the refrigerator until it cools down. Stir in the remaining TBS of agave and season with salt and if you like, pepper. Marinate the chicken breasts in a large ziplock bag with olive oil, about ½-1tsp of minced garlic, salt and pepper and about half of the watermelon sauce. Return to the refrigerator for a minimum of 20 minutes and up to overnight. Preheat a grill pan with 1TBS of extra virgin olive oil or a grill to medium high. Shake the access marinade off the chicken and grill the chicken for about 13 minutes turning once. Baste constantly with the remaining watermelon sauce so that the chicken is nice and glazed. Add one more big dash of salt and pepper and serve.
**I mention the ingredients for a nice complimentary salad above. I also served it with Uncle Ben’s microwaveable rice Whole Grain Medley Santa Fe with ½ an avocado stirred in. Super easy and satisfying dinner!
Cut the chicken into little pieces and serve it along with fresh watermelon and the rice I mention above. (You may want to leave out the avocados if your kids don’t like them.)
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