Giada De Laurentiis - Lemon-Cumin Chicken

Lemon-Cumin Chicken

ingredients

4 servings


Marinade 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
Pesto 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 walnuts⅓ 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

Marinade

¼ cup extra-virgin olive oil

Zest of 1 large lemon

¼ cup fresh lemon juice (from 1 large lemon)

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

4 (4 to 6-ounce) boneless skinless chicken breasts

Pesto

1 ½ packed cups (about 1 large bunch) fresh mint leaves

1 packed cup baby spinach leaves

½ cup grated Parmesan cheese

⅓ cup chopped walnuts, toasted * see Cook's Note

1 garlic clove, peeled and smashed

2 teaspoons fresh lemon juice (from ½ a large lemon)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

Vegetable oil cooking spray

instructions


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)
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.

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)

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.

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.