For the chicken:

• 4 boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• Salt & black pepper

• 1 tsp chili flakes (optional)

For the charred melon herb sauce:

• 2 cups cantaloupe or honeydew, cut into thick slices

• ¼ cup fresh basil

• 2 tbsp fresh mint or parsley

• 2 tbsp olive oil

• Juice of 1 lime

• 1 small garlic clove

• Salt to taste

Optional toppings:

• Toasted almonds or pistachios

• Crumbled feta or goat cheese

Instructions

1. Preheat grill to medium-high heat.

2. Season chicken with olive oil, salt, pepper, and chili flakes. Grill for 5–7 minutes per side, or until fully cooked. Set aside to rest.

3. Char the melon: Place melon slices directly on the grill for 2–3 minutes per side until lightly caramelized and grill marks form.

4. Make the sauce: Roughly chop the grilled melon and blend (or finely chop) with basil, herbs, olive oil, lime juice, garlic, and salt until slightly chunky.

5. Assemble: Slice or plate the chicken and spoon the charred melon herb sauce over the top.

6. Finish with nuts or cheese if using, and an extra squeeze of lime.