Lemon-Cumin Chicken

Ingredients

• 1 cup baby spinach leaves packed
• 0.5 teaspoon pepper black freshly ground
• 1.5 cups mint leaves fresh packed ( 1 large bunch)
• 1 clove garlic peeled smashed
• 2 cloves garlic minced
• 1 tablespoon ground cumin 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 0.3 cup juice of lemon fresh (from 1 large lemon)
• 2 teaspoons juice of lemon fresh (from)
• 1  lemon zest 
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 0.5 cup parmesan grated
• 0.3 teaspoon pepper flakes red crushed
• 16 ounce chicken breasts boneless skinless
• 0.3 cup walnuts toasted chopped (see Cook's Note)

Equipment

• food processor
• bowl
• whisk
• grill
• ziploc bags
• grill pan

Directions

1. For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth.
2. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
3. For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic,lemon juice, saltandpepper until chunky. With the machine running, slowly add the olive oil until smooth.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray.
5. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through,4 to 5 minutes on each side.
6. Place on a platter and serve with the pesto.