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Grilled lemon chicken with spring pea sauté

Grilled Lemon Chicken with Spring Pea Sauté

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Lemon zest, which refers to the outermost yellow peel of the fruit, adds a bright pop of flavor to this chicken. You can use a box grater, vegetable peeler, or Microplane for zesting; just be sure to avoid the white pith underneath the zest, as it is bitter. If your grocery store stocks pea shoots, try them as a garnish for this dish. Their crunch and earthy flavor will be a treat with the sharp flavors of lemon and mustard.

Ingredients

Cooking spray

2 spray(s)

Lemon

½ item(s), medium

Dijon mustard

¾ tsp, or horseradish mustard

Garlic

1 clove(s), minced

Uncooked skinless boneless chicken breast

5 oz

Olive oil

½ tsp

Snow peas

¼ pound(s), fresh, trimmed

Frozen green peas

⅓ cup(s), thawed

Table salt

⅛ tsp

Black pepper

⅛ tsp

Chives

2 tsp, snipped, fresh

Instructions

  1. Grate zest from lemon. In small shallow dish, stir together lemon zest, mustard, and garlic. Add chicken and turn to coat. Spray ridged cast-iron grill pan with nonstick spray and set over medium heat. Add chicken and lemon, cut side down. Cook, turning once, until chicken is cooked through and lemon is well charred, about 8 minutes.
  2. Meanwhile, in medium nonstick skillet over medium heat, warm oil. Add snow peas, green peas, salt, and black pepper. Cook, stirring often, until snow peas are crisp-tender, about 2 minutes.
  3. Cut lemon into wedges. Transfer pea mixture to plate and top with chicken. Sprinkle chicken with chives and serve with lemon.
  4. Serving size: 1 chicken breast, 1 2/3 cups peas, and 1/2 lemon

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