Lemon Chicken with Herb Salad
Photography: Bryan Gardner
Everyday Food, July/August July/August 2013
- 2 tablespoons grated lemon zest and 1 tablespoon lemon juice
- 3 garlic cloves, mashed to a paste
- 4 tablespoons olive oil, divided
- Salt and pepper
- 4 chicken cutlets
- 1 1/2 cups fresh parsley
- 1 1/2 cups basil leaves
- Shaved Parmesan
- Toasted pine nuts
- Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress with 2 tablespoons olive oil, lemon juice, salt, and pepper. Serve chicken with herb salad, Parmesan, and pine nuts.
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