Lemon-Cumin Chicken with Mint and Spinach Pesto

By Afton

also good with basil pesto

Ingredients

• Chicken
• 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
• Pesto
• 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

Details

Servings 4
Adapted from lhj.com

Preparation

Step 1

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.