Step 2

To make salsa, use a sturdy chef knife to slice the peel off of half of a cantaloupe. Then scoop out seeds and mince the flesh into about 1/4-inch pieces.

Step 3

To prep habanero, cut pepper in half and cut out seeds and stem. Then mince finely and add to cantaloupe. Wash hands, cutting board, and knife well to prevent cross-contamination.

Step 4

Stir salsa together with other salsa ingredients and set aside.

Step 5

Rub chicken with olive oil and sprinkle with spices. Preheat grill to medium-high heat.

Step 6

Grill chicken cutlets for 6-7 minutes per side until they are cooked through and reach 165 F˚ in the thickest parts of the cutlet.

Step 7

Remove chicken and let rest for a few minutes.

Step 8

Serve grilled chicken topped with cantaloupe salsa and garnished with extra lime and cilantro.

Step 10

Leftovers keep great for 3-4 days. Keep the salsa and the chicken separately.