Grilled Lemon Rosemary Chicken

Buttermilk Baked Chicken


2 lbs Chicken Breast cut into strips

2 Tablespoons extra virgin olive oil

1/4 cup lemon juice

1/3 cup honey

3 cloves garlic, minced

1/4 teaspoon dried oregano

1/4 teaspoon rosemary


1. In a small bowl, whisk together olive oil, honey, lemon juice, garlic, oregano, and rosemary.

2. Place chicken in a ziplock bag and pour marinade over chicken, leaving a little for basting at the end.

3. Refrigerate for 2 - 6 hours.

4. Heat grill to medium indirect heat and add chicken. Cook for 2-3 minutes then flip. Baste with extra marinade and cook an additional 2-3 minutes.

5. Serves well over rice.

Macros (1 serving, makes 4 servings):

Calories -  181

Carbs -  13g 

Protein - 23g

Fat - 4g