Grilled Chicken with Mint and Pine Nut Gremolata

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Gremolata:
  • 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
  • Chicken:
  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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