One of the quickest ways to make great tasting, healthy meals ahead of time is by marinating chicken and grilling or roasting it in an oven, and using it as a main dish, on salads, in wraps, etc. Adding flavor makes eating healthy not only easy, but absolutely delicious! Christy has created this great marinade you need to try!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

½ Cup Avocado oil or Grapeseed oil
½ Cup Vinegar (I use Balsamic Vinegar)
¼ Cup Coconut Aminos or Tamari
1/8 Cup Lemon Juice
2 Tbsp Dijon or Spicy Brown Mustard
¼ cup Yacon Syrup or golden Monk Fruit or powdered xylitol
2 tsp dried Rosemary
2 tsp Onion Powder
2 tsp Sea Salt
2 tsp Garlic Powder
1 tsp Black Pepper
½ tsp Allspice
6 Chicken Breasts (*Hint*cut in half lengthwise to cook it faster and soaks in more marinade)

DIRECTIONS:

Combine all ingredients (except chicken) in a medium bowl or large glass measuring cup.

Place chicken in a zip lock bag with half the marinade and remove the air and close securely – placing in the fridge for at least 4-5 hours or overnight.(or freezer if you would like to marinate it ahead for future use)

If grilling, preheat grill to medium high heat. Grill chicken for 5 to 6 minutes on each side (if cut lengthwise, reduce grilling time – watch the chicken closely)

Optional- use leftover marinade to ‘baste’ the chicken while grilling

Remove chicken from grill and let rest for a few minutes before serving.