Easy, straightforward, and takes about 255 minutes to prepare, this Lemon-Cumin Chicken with Mint and Spinach Pesto by Giada De Laurentiis is made with boneless chicken, lemon juice, cumin, mint leaves, and baby spinach. This refreshing and tasty Lemon-Cumin Chicken recipe works well for dinner and serves up to 6 people.

Giada’s twist on the pesto swaps walnuts for pine nuts and replaces the usual parsley or basil with spinach and mint. It’s a fun way to enjoy raw spinach, even if you’re not a big fan of spinach salads!

Giada Lemon-cumin Chicken Ingredients

For the chicken:

• ¼ cup of extra-virgin olive oil
• Grated zest of 1 large lemon
• ¼ cup of fresh lemon juice (from 1 large lemon)
• 2 garlic cloves, minced
• 1 tbsp of ground cumin
• 1 tsp of kosher salt
• ¼ tsp of crushed red pepper flakes
• 4 (4-ounce) boneless, skinless chicken breast halves

For the pesto:

• 1½ packed cups of fresh mint leaves
• 1 packed cup of baby spinach leaves
• ½ cup of freshly grated Parmesan cheese
• ⅓ cup of walnut pieces, toasted
• 1 garlic clove, smashed and peeled
• 2 tsp of fresh lemon juice (from 1 large lemon)
• ½ tsp of kosher salt
• ½ tsp of freshly ground black pepper
• ½ cup of extra-virgin olive oil
• Vegetable oil cooking spray

How To Make Giada Lemon-cumin Chicken

1. Prepare the Marinade: In a glass baking dish, whisk together the olive oil, lemon zest, lemon juice, minced garlic, cumin, salt, and red pepper flakes until the mixture is fully combined. Add the chicken breasts, making sure to turn them so they are well-coated in the marinade. Cover the dish and refrigerate for at least 4 hours, or if you can, let it sit overnight for even more flavor.
2. Make the Pesto: In a food processor, add the fresh mint, spinach, Parmesan cheese, toasted walnuts, smashed garlic, lemon juice, salt, and pepper. Pulse everything together until the ingredients are coarsely chopped. Then, with the machine running, slowly pour in the olive oil and continue processing until the pesto becomes smooth and well-blended.
3. Prepare the Grill: Place a grill pan over medium-high heat, or if you’re using an outdoor grill, preheat your gas or charcoal grill to a medium-high temperature. Lightly spray the grill surface with vegetable oil cooking spray to prevent sticking.
4. Grill the Chicken: Take the chicken out of the marinade and shake off any excess. Be sure to discard the marinade afterward. Place the chicken on the hot grill and cook for about 4 to 5 minutes on each side, until it’s fully cooked through and the internal temperature reaches 165°F.
5. Serve the Chicken: Transfer the grilled chicken to individual plates and spoon the freshly made pesto over the top, making sure to serve a generous amount of that minty, spinach goodness with each portion.
6. Final Touches: Let the chicken rest for a couple of minutes to let the juices redistribute. Then, enjoy your perfectly grilled lemon-cumin chicken with a bright and flavorful pesto sauce.

Recipe Tips

• Try different nuts: If you don’t have walnuts, try using almonds or cashews in the pesto for a slightly different texture and flavor that still complements the spinach and mint.
• Marinate longer: If you have time, marinate the chicken for up to 24 hours. This will deeply infuse the chicken with more of the lemon and cumin flavors.
• Grill alternatives: If you don’t have a grill, you can use a stovetop grill pan or even bake the chicken at 375°F for about 20 minutes, depending on thickness.
• Make it spicier: If you prefer more heat, increase the red pepper flakes in the marinade or add a pinch of cayenne to the pesto for an extra kick.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Chicken Milanese
• Giada De Laurentiis Amalfi Lemon Chicken Recipe
• Giada De Laurentiis Chicken Parmesan Recipe