Cooking with fresh herbs is one of the latest and most tasty food trends.

In this recipe, herbs bring out the flavor of grilled chicken leg quarters:

Lift the skin on 4 leg quarters and press 4 basil leaves under each. Place chicken in sealable plastic bag. In blender, puree 1 tablespoon five-spice powder, 1 stalk of coarsely chopped lemon grass, 1/4 cup soy sauce, 2 tablespoons of vegetable oil and 3 tablespoons of water. Pour mixture into bag over chicken, seal and shake until chicken is coated. Refrigerate for at least an hour.

When ready to cook, prepare coals for grill or preheat gas grill.

Place chicken on grill over medium heat and cook, turning, until firm and cooked through, 10 minutes to 15 minutes per side.

While chicken is cooking, prepare salad by whisking together in a medium bowl 1/2 teaspoon five-spice powder, 2 tablespoons rice vinegar, 1 1/2 tablespoons vegetable oil, 2 teaspoons brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Slice 1/2 cantaloupe and arrange on serving plates. Drizzle salad dressing over cantaloupe, sprinkle with slivered basil leaves. Place chicken next to salad.

Per serving, there are 370 calories, 10 grams carbohydrates, 22 grams fat and 5 grams saturated fat.

The recipe and analysis are from the National Chicken Council.