Grilled Chicken with Mint and Pine Nut Gremolata



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.


Nutritional Information:

Calories: 236   Protein: 30.4g   Carbohydrates: 2.3g   Sodium: 438mg

Source:  Cooking Light

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