Total Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Chef'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

Ratings & Reviews

mrsjroe's Review

June 03, 2013

seaside725's Review

January 04, 2013
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.

daneanp's Review

June 06, 2012
This was just ok. A squeeze of lemon juice will help keep the gremolata from turning brown. Next time I will add some spices to the chicken before grilling: garlic salt and a little cumin would be good. The sugar snap and feta salad recommended to go with this recipe was outstanding.

carolfitz's Review

June 15, 2010
This was a great summer meal. Sprayed chicken with oil and cooked on the bbq. Prepped gremolata & sugar snap/feta salad exactly to direction and got terrific results. Served with side tomato/cuke/kalamata salad. Should have included a pita half, but didn't think of that til too late. Excellent.

kbellt's Review

June 07, 2010
Something was missing in the gremolata It was bland. I ended up mixing it into lamb burgers - that was so much better than as a topping for griled chicken

Saecca's Review

June 07, 2010
Good, easy recipe. I used a mix of basil and parsley (my mint plant couldn't handle to loose a whole cup of leaves). I think the gremolata could withstand 2 tsp of lemon juice to cut the garlic, but it was very good. The snap pea, red onion, and feta salad was AMAZING! That dressing is definitely a keeper!

MichelleS's Review

June 03, 2010
This was pretty good. However, I made the gremolata 1 hour ahead of time and the mint turned a brown color which was strange. I think the gremolata really needs some added lemon juice to it too because it didn't have the best flavor as is, though it still was ok. I had this with orzo pasta. I may make this again with addition of lemon juice.

annveronica's Review

May 17, 2010
I have to agree with the other reviewers - this was very very good, and very easy. I made it with the suggested sugar snap and feta salad found in Cooking Light magazine along with some jasmine rice, and my husband and I really enjoyed it.

SarahSz's Review

May 08, 2010
Everyone loved this, and it was simple to make, with the help of the Cuisinart. One guest asked me if I had gotten the recipe out of Gourmet Magazine. I said,

mja489's Review

May 07, 2010
my husband thought it was company worthy. We grilled the chicken outside and used free range chicken for better flavor and tenderness. I planned this at the last minute and the closest store didn't have pine nuts, so I used walnuts. It was fabulous. I served with roasted potatoes and a beet and arugula salad.