Ingredients
- 1/4 cup extra-virgin olive oil
- 1 cup large lemon, zested
- 1/4 cup fresh lemon juice
- 2 clove garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 4 teaspoon (4- to 6-ounce) boneless skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 1 cup large lemon, zested
- 1/4 cup fresh lemon juice
- 2 clove garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 4 teaspoon (4- to 6-ounce) boneless skinless chicken breasts
- 1 1/2 packed cups (about 1 large bunch) fresh mint leaves
- 1 packed cup baby spinach leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped walnuts, toasted
- 1 cup garlic clove, peeled and smashed
- 2 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Preparation
Baking Directions:
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth.
Add the chicken and toss until coated with the marinade.
Cover and refrigerate for at least 4 hours or overnight.
(Can also be made in a re-sealable plastic bag.)
For the pesto:In a food processor, blend the mint, spinach, cheese, walnuts, lemon juice, garlic, salt and pepper until chunky.
With the machine running, slowly add the olive oil until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Spray the grill lightly with vegetable oil cooking spray.
Remove the chicken from the marinade.
Discard the marinade.
Grill the chicken for 4 to 5 minutes on each side until cooked through.
Place on a platter and serve with the pesto.
To toast the walnuts, arrange in a single layer on a baking sheet.
Bake in a preheated 350-degree oven for 5 to 8 minutes until lightly toasted.
Cool completely before using.