# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
08 - Zest of 1 lime
→ Salad
09 - 4 cups seedless watermelon, diced
10 - 1 English cucumber, diced
11 - 1/4 small red onion, thinly sliced
12 - 1/4 cup fresh cilantro leaves, chopped
13 - 1 avocado, diced
14 - 4 cups mixed greens (arugula, spinach, or baby kale)
15 - 1/4 cup toasted pumpkin seeds
→ Chili-Lime Dressing
16 - Juice of 2 limes
17 - 2 tablespoons olive oil
18 - 1 tablespoon honey or agave syrup
19 - 1/2 teaspoon chili flakes (adjust to taste)
20 - 1/2 teaspoon sea salt
# Directions:
01 - Preheat the grill or grill pan over medium-high heat.
02 - In a bowl, thoroughly coat chicken breasts with olive oil, chili powder, smoked paprika, garlic powder, sea salt, black pepper, and lime zest.
03 - Grill chicken 6 to 7 minutes per side until fully cooked and charred. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - Whisk together lime juice, olive oil, honey (or agave), chili flakes, and sea salt in a small bowl until emulsified.
05 - In a large bowl, combine diced watermelon, cucumber, red onion, cilantro, avocado, and mixed greens.
06 - Place the sliced grilled chicken atop the salad mixture.
07 - Drizzle chili-lime dressing over the salad and toss gently to coat evenly.
08 - Sprinkle toasted pumpkin seeds on top just before serving.
