Lemon-cumin chicken with mint and spinach pesto
What makes this pesto different is that I use walnuts instead of pine nuts and spinach and mint in place of basil. This recipe makes eating raw spinach exciting--and, trust me, I'm not a spinach-salad kind of person! But I really enjoy it this way. The mint sweetens it and the salty Parmesan seals the deal. Cumin gives a spice to the chicken, which pairs so well with these flavors.
- 1/4 cup extra-virgin olive oil
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 4 small boneless, skinless chicken breast halves
- 1 1/2 packed cups fresh mint leaves
- 1 packed cup baby spinach leaves
- 1/2 cup grated Parmesan
- 1/3 cup walnuts, toasted
- 1 garlic clove
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup extra-virgin olive oil
- Cooking spray
1. For the chicken, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt, and red pepper flakes in a glass baking dish. Add the chicken and coat with the marinade. Cover and refrigerate for at least 4 hr or overnight.
2. For the pesto, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt, and pepper in a food processor until chunky. With the machine running, slowly add the olive oil and process until smooth; set aside.
3. Heat a grill pan or outdoor grill to medium high. Remove the chicken from the marinade, discarding any excess. Grill chicken until cooked through, 4 to 5 min per side. Serve chicken with the pesto.
- Recipes reprinted from Giada's Feel Good Food: My Healthy Recipes and Secrets. Copyright © 2013 by GDL Foods Inc. Photographs copyright © 2013 by Amy Neunsinger. To be published by Clarkson Potter/Publishers, a division of Random House llc, on November 5.
- Servings Per Recipe 4
- Fat, total(g)13,
- sat. fat(g)4,
- Percent Daily Values are based on a 2,000 calorie diet