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