Lemon-Cumin Chicken


4 servings
¼ cup extra-virgin olive oilextra-virgin olive oil¼
Zest of 1 large lemonlemon(s)1
¼ cup fresh lemon juice (from 1 large lemon)lemon(s)1
2 cloves garlic, mincedgarlic2
1 tablespoon ground cuminground cumin1
1 teaspoon kosher saltkosher salt1
¼ teaspoon crushed red pepper flakesred pepper flakes¼
4 (4 to 6-ounce) boneless skinless chicken breastsboneless and skinless chicken breasts4
1 ½ packed cups (about 1 large bunch) fresh mint leavesfresh mint leaves1 ½
1 packed cup baby spinach leavesbaby spinach1
½ cup grated Parmesan cheeseparmesan cheese½
⅓ cup chopped walnuts, toasted * see Cook's Notetoasted walnuts
1 garlic clove, peeled and smashedgarlic1
2 teaspoons fresh lemon juice (from ½ a large lemon)lemon juice2
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
½ cup extra-virgin olive oilextra-virgin olive oil½
Vegetable oil cooking sprayvegetable cooking spray1


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)
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.

cook's notes

To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 5 to 8 minutes until lightly toasted. Cool completely before using.
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