| Servings |
|
Ingredients
- 4 chicken breasts boneless skinless pounded to even thickness and towel dried
- 1/3 cup freshly squeezed lemon juice
- 1 tblsp extra virgin olive oil
- 4 cloves garlic minced
- Stevia optional few drops
- 1 tblsp stone ground coarse mustard with whole seeds
- 1 tsp Himalayan sea salt
- 1/2 tsp freshly ground pepper
- zest of large lemon
- 1/2 cup freshly chopped basil or parsley for garnish
Ingredients
|
|
Recipe Notes
1. Make the marinade: In a bowl, combine lemon juice, extra virgin olive oil, liquid stevia, garlic, mustard, Himalayan sea salt, and pepper. Whisk to combine well. Reserve about 1/4 cup for later basting. Using a fork, pierce towel-dried chicken all over. Place chicken in the bowl of marinade and toss to combine well. Let sit in marinade 30 min to 1 hour.
2. Meanwhile, heat grill on high. Place chicken on grill (discard used marinade.) Cook and baste with reserved 1/4 cup of marinade, about 4 min per side, depending on the thickness of chicken. Don’t over cook; remove from heat as soon as nice grill marks are achieved and center is no longer pink.
3. Sprinkle with lemon zest and basil or parsley and serve immediately.
Share this Recipe