| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 16g | 4g | 12g |
| sugars | fibre | protein | salt |
| 8g | 2g | 29g | 1g |
There’s something incredibly special about the way certain flavors can transform a dish and evoke memories of faraway places. The “Kiwano Pan Roasted Chicken” is one of those recipes that has quickly become a favorite in our household. At first glance, you might think a fruit like Kiwano doesn’t belong in a savory chicken dish, but trust me, the unique blend of tangy, sweet, and slightly citrusy notes from the Kiwano melon pairs perfectly with the tender juiciness of pan-roasted chicken breasts.
Growing up in Boston, seafood was always a staple in my diet, and the Irish recipes from my grandparents instilled a love for hearty, comforting flavors. This Kiwano Pan Roasted Chicken combines that foundation with a fresh, modern twist that even my grandparents would have appreciated. The kiwano melon, also known as the horned melon, brings an exotic touch to the dish that feels both adventurous and comforting at the same time.
The Health Benefits
Not only is this recipe delicious, but it’s also packed with health benefits. Kiwano melon is rich in antioxidants, vitamins A and C, and electrolytes, making it an excellent ingredient for boosting your immune system and improving skin health. Paired with the lean protein from the chicken breasts and healthy fats from olive oil, this dish is a well-balanced meal that can fit into many dietary plans. Personally, I’ve found that incorporating more diverse fruits into my meals has helped me stay energized, especially when chasing after our energetic baby boy.
Perfect Pairings & Similar Dishes
The flavors of this dish make it a versatile option for many occasions. Serve it with a side of roasted vegetables or a simple green salad to keep the meal light and vibrant. Alternatively, it pairs wonderfully with a creamy mashed potato or a garlic-infused rice pilaf for a more comforting feel. If you enjoy this recipe, you might also like dishes such as Chicken Marbella or Moroccan Chicken with Apricots, both of which also feature fruit-forward flavors integrated into savory dishes.
For those interested in exploring more about Kiwano melon and its culinary uses, you might find this article on Kiwano melon from the Food Network quite enlightening.
Bringing this unique recipe to our dinner table has not only made mealtime more exciting but also created wonderful family memories that I hope my son will cherish as he grows up. I truly believe that the “Kiwano Pan Roasted Chicken” might just become a classic in your home too.
What You’ll Need
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is heating, prepare the Kiwano melons by cutting them in half and scooping out the pulp into a bowl. Set aside.
Step Two
Season the chicken breasts with salt and black pepper on both sides. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet and sear until golden brown, about 3-4 minutes per side.
Step Three
Once the chicken is seared, remove it from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Step Four
Add the Kiwano melon pulp, chicken broth, honey, thyme, rosemary, and lemon juice to the skillet. Stir to combine all the ingredients well.
Step Five
Return the chicken breasts to the skillet, spooning some of the Kiwano mixture over them. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
Step Six
Remove the skillet from the oven and place it back on the stove over medium heat. Add the butter and stir continuously until the butter is melted and the sauce is smooth.
Step Seven
Serve the Kiwano Pan Roasted Chicken hot, drizzling the Kiwano sauce over the chicken breasts. Garnish with additional fresh thyme and rosemary if desired. Enjoy!
