By: Leanne Ely
Fresh mint is a common sight in the summertime and today you’re going to get a tip, a trick and a recipe featuring this pretty little leaf!
I have mint growing in my garden and let me tell you, when you plant mint, you have mint for life! Really. Mint can take over so you really have to be vigilant about keeping this plant in line.
But if you can manage a mint crop it’s well worth growing! (If you don’t have a green thumb, fresh mint is a relatively easily fresh herb to get your hands on.) Mint is quite high in Vitamin A and it also contains Vitamin C, iron and manganese.
There are many uses for mint leaves. While you see it most often used as a garnish, you can add mint leaves to your smoothies for a minty kick (can you say chocolate mint?!), make yourself a cup of peppermint tea, or even flavor your water with them!
Now, it’s time for your Trick:
When you’re freezing a tray of ice cubes, try adding a mint leaf to each one for a pretty (and refreshing) way to keep your lemonade or cocktails cool!
If you wish to plant your own mint, I recommend planting it in a container. This is probably the best way to keep that mint under control.
And your Recipe:
1/2 cup olive oil, plus more for grill
Zest of 1 lemon
1/2 cup freshly squeezed lemon juice
2 tablespoons chopped fresh mint
2 cloves garlic, pressed
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 (6-oz.) boneless skinless chicken breast halves
In a small bowl, whisk together olive oil, lemon zest, lemon juice, mint, garlic, salt and pepper. Place chicken in a large zipper-topped plastic bag; pour in half of the marinade, seal bag and turn to coat; refrigerate for 2 to 3 hours. Refrigerate remaining marinade separately.
Preheat indoor or outdoor grill to MEDIUM-HIGH. Lightly coat grill grate with olive oil. Grill chicken for 6 to 7 minutes per side or until cooked through, brushing occasionally with reserved marinade.