1. Pound your chicken breasts out, ensuring that they’re all the same thickness.
2. Clean and trim the stems of your green onions and chop them into 4-6 inch pieces.
3. Lay the flattened chicken breasts out and sprinkle them with garlic powder, Himalayan sea salt, and pepper.
4. Place the green onion stems in the middle of the flattened chicken breasts and gently roll them up. Secure them using toothpicks.
5. Add an additional sprinkle of garlic powder, Himalayan sea salt, and pepper on the outside of the now rolled chicken breasts and set aside.
6. Grill the chicken breasts for about seven minutes on each side and serve hot with a fresh tossed salad and steamed veggies.