A Whole Lata of This Gremolata
As you can see, I’m on a cooking spree lately. Chalk it up to a surplus of time and a deficit of money, this new found skill/hobby is an easy way to feed myself wholesome meals while on a budget. However, my overwhelming cravings for red meat not only get expensive, but also leave me wondering if I’m part cave-girl. Thankfully, I’m discovering some great chicken recipes that entice me to eat healthier white cuts. This Grilled Chicken with Mint and Pine Nut Gremolata (a chopped herb condiment…yes, I too had no idea what this meant) takes less than fifteen minutes to make and tastes like pesto-sauce’s little sister. SO good.
Gremolata:
- 1 cup loosely packed fresh mint leaves
- 2 tablespoons pine nuts, toasted
- 2 teaspoons grated lemon rind
- 4 garlic cloves, minced
- 4 teaspoons extra-virgin olive oil (might need more)
- 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
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 ½ 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.
