My family really enjoyed this dish. I thought it was very easy to make. I thought the flavor was perfect and I can't wait to try the gremolata on fish.
Grilled Chicken with Mint and Pine Nut Gremolata
Cover your basic grilled chicken with a zesty herb topping for an anything-but-average meal. It also works well over steak or fish.
More From Cooking Light
- Calories: 236
- Fat: 11.3g
- Saturated fat: 1.6g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 2.6g
- Protein: 30.4g
- Carbohydrate: 2.3g
- Fiber: 0.8g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 438mg
- Calcium: 35mg
- 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
- 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.
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