Mint, known to calm nausea and promote digestion, is a perfect complement to the lemon flavor in this recipe. This dish is perfect for a light yet protein and antioxidant-rich dinner.
Lemon Mint Chicken Cutlets on Watercress
(serves 3 or 4)
Ingredients
- 1 ¼ pounds thinly sliced skinless, boneless, free-range chicken breasts
- 1 ½ tablespoons grated lemon zest (from 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh mint, plus extra for garnish
- Salt and coarsely ground black pepper
- 1 bag (4 ounces) B&W watercress, trimmed
Preparation
- Heat a ridged grill pan over medium-high heat (or prepare an outdoor grill for direct grilling over medium-high heat).
- If necessary, place the chicken between sheets of plastic wrap and pound to a uniform ¼ inch thickness.
- In a large bowl, whisk the lemon zest, lemon juice, oil, mint, ½ teaspoon salt, and ½ teaspoon pepper until the dressing is blended. Reserve ¼ cup of the dressing.
- Toss the chicken cutlets with the remaining dressing. Place the chicken in the grill pan (or on the outdoor grill) and cook, turning them over once, for 4 to 5 minutes.
- To serve, toss the watercress with the reserved dressing, and divide it among 3 or 4 plates. Top with the chicken, and garnish with chopped mint.
How do you cook with mint?
