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Lemon Mint Chicken with Watercress

Hosting a healthy dinner party? Make this nutrient-packed recipe for Lemon Mint Chicken on a bed of watercress. This low-calorie entrée, garnished with lemon juice and mint, is sure to please a health-conscious crowd. Ingredients: (Serves 3-4)
  • 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
  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 on the 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.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book