Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat grill. slash the chicken breasts deeply to speed up cooking. season the chicken with celery salt and cayenne, brush with oil and grill about 15 minutes. for the salsa, remove the rind and seeds from the melons. finely dice the flesh and put into a bowl. finely chop the onion, split the chillie (discarding the seeds) and chop. mix with the melon. add the lime juice and chopped coriander, and season with the salt. turn the salsa out into a small mixing bowl. arrange the chicken on a plate and serve with the salsa and a handful of corn chips. garnish with sprigs of coriander.

Target recipe: in a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. blend together. place chicken in a large zip top bag and pour blended marinade over the chicken. seal tightly, pressing out as much air as possible and refrigerate to marinate for at least 2 hours or up to 48 hours. preheat grill to medium high heat or set oven to broil. remove chicken from bag (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.