Easy Summer Recipe: Lemon-Mint Chicken Cutlet With Watercress

Getting tired of the same summer recipes? You’re not alone. After all, summer is a time when cooking can feel particularly like a chore — it’s too hot to be over a stove, you’d rather be outside and ordering out or making the same quick meal is the stress-free option.

While we understand the struggle, we’re here to reassure you that your summer lunches and dinners don’t have to be overcomplicated or redundant to satisfy you. Don’t believe us? Try our founder Dr. Nicholas Perricone’s Lemon-Mint Chicken Cutlets on Watercress to see for yourself.

The Benefits Behind the Recipe

While the light and flavorful lemon-mint chicken is the star of this easy summer meal, the bed of superfood watercress should not be overlooked — it really brings it all together. Plus, as we’ve shared in our other watercress-rich recipes, Dr. Perricone, is a huge proponent of this superfood. Low in calories, it’s an unsung vegetable that provides an excellent source of key nutrients (vitamins A, C and E, folate, calcium and iron) that assist in overall health, including skin, bone, immune, heart, vision and gut health.

Toss Dr. Perricone’s lean protein of choice, chicken, in his go-to lemon-mint dressing and it’s an summer meal you’ll quickly add to your rotation. Bonus: it’s both healthy and refreshingly satisfying.

• 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 & coarsely ground black pepper
• 1 bag (4 ounces) watercress, trimmed

1. Heat a ridged grill pan over medium-high heat (or prepare an outdoor grill for direct grilling over medium-high heat).
2. If necessary, place the chicken between sheets of plastic wrap and pound it to a uniform ¼-inch thickness.
3. 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.
4. Toss the chicken cutlets with the remaining dressing. Place the chicken on the grill pan (or outdoor grill) and cook, turning them over once, for 4 to 5 minutes.
5. 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.