Grilled Chicken with Mint and Pine Nut Gremolata

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<p>Grilled Chicken with Mint and Pine Nut Gremolata</p>
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Cover your basic grilled chicken with a zesty herb topping for an anything-but-average meal. It also works well over steak or fish.

4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)


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1 cup loosely packed fresh mint leaves
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Total: 30 Minutes

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

Created date

April 2010

Nutritional Information

Calories 236
Fat 11.3 g
Satfat 1.6 g
Monofat 6.1 g
Polyfat 2.6 g
Protein 30.4 g
Carbohydrate 2.3 g
Fiber 0.8 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 438 mg
Calcium 35 mg