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Grilled Chicken with Mint and Pine Nut Gremolata

Grilled Chicken with Mint and Pine Nut Gremolata
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Total time 30 mins
Yield

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.