Recipe number thirty seven comes from Miss Melissa. I was supposed to make it when she could eat it to judge accurately, but I had a beautiful watermelon that needed to be used, so went for it. Melissa was actually the first person to invite me anywhere when I moved to Utah and she invited me to Thanksgiving dinner of all things! She is so nice all the time and extremely generous as well as a great karaoke singer. She has made me feel welcome to my new home from the start and this recipe was incredible. I thinking about the leftovers in the fridge right now in fact. And will definitely make sure I make it for her again because it is just delicious.
Ingredients: 1 t chpd fresh oregano
1 T extra virgin olive oil
1 T chili powder
3/4 t ground cumin
1/2 t salt
3 garlic cloves, minced
4 chicken breasts
2 c 1/2″ cubed watermelon
1 c 1/2″ cubed mango
1/4 c chopped red onion
2 T chopped fresh cilnatro
1 sm chopped jalapeno
1 T fresh lime juice
1/2 T sugar
Make it: 
combine first six ingredients in a large zip-top plastic bag. Add chicken o bag; seal. Marinate in refrigerator up to four hours, turning bag occasionally.
Prepare grill. Place chicken on a grill rack coated with cooking spray.
Grill five minutes on each side or until done. Combine watermelon and remaining ingredients.
Serve watermelon mixture with chicken. 
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