• 225calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E
MineralsSulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) fresh mint leaves , packed

  2. 1 lemon

  3. 2 clove(s)

  4. garlic , crushed with press

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 2 teaspoon(s) extra-virgin olive oil

  7. 1 pound(s) chicken-breast halves , skinless and boneless, pounded to even 1/3-inch thickness

  8. 1 pound(s) asparagus , ends trimmed

  9. 1 pound(s) radishes , trimmed and very thinly sliced

  10. 2 package(s) (4 ounces each) watercress

Instructions Jump to Ingredients ↑

  1. Serves: 4 Edit Update Cancel Preheat large ridged grill pan or outdoor grill for direct grilling on medium-high.

  2. Finely chop half of mint. From lemon, finely grate 1 teaspoon peel and squeeze 4 tablespoons juice. In 9-inch pie plate, combine chopped mint, lemon peel, 1 tablespoon lemon juice, half of garlic, 1 teaspoon oil, and 1/8 teaspoon each salt and freshly ground black pepper. Add chicken and rub with mint mixture to evenly coat.

  3. On jelly-roll pan, toss asparagus with 1 teaspoon oil, pinch each salt and freshly ground black pepper, and remaining garlic. Grill 4 to 6 minutes or until charred in spots, turning occasionally.

  4. Meanwhile, in large bowl, toss radishes, watercress, 3 tablespoons lemon juice, 1 tablespoon oil, 1/8 teaspoon each salt and freshly ground black pepper, and remaining mint. Divide among 4 plates.

  5. Place hot asparagus on top of greens. Place chicken on grill. Cook 2 to 3 minutes per side or until meat just loses its pink color. Divide hot chicken among plates with greens.

  6. Tips & Techniques Tips: Enjoy ASAP! Watercress, like other delicate greens, starts to wilt and lose its tangy bite as soon as you add dressing; Pound thin for quick cooking.


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