1 cup loosely packed fresh mint leaves
2 Tablespoons pine nuts, toasted
2 Tsp. grated lemon rind
2 garlic cloves, minced
4 Tsp. extra-virgin olive oil
1/4 Tsp. kosher salt
2 Tsp. extra-virgin olive oil
4 (6 oz) skinless, boneless chicken breast halves
1/2 Tsp. kosher salt
1/4 Tsp freshly ground black pepper
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 tsp. salt, process to combine. Set aside.
To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 tsp. olive oil evenly over chicken, sprinkle chicken with 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.
Calories: 236 Protein: 30.4g Carbohydrates: 2.3g Sodium: 438mg
Source: Cooking Light