Ingredients
4
4 servings
- •¼ cup canola oil
- •1 lemon, zested and juiced
- •1 tablespoon Dijon mustard
- •1 tablespoon honey
- •2 cloves garlic, pressed
- •2 teaspoons Worcestershire sauce
- •2 teaspoons dried Italian herb seasoning
- •1 ½ teaspoons salt
- •1 teaspoon ground black pepper
- •4 skinless, boneless chicken breast halves
Instructions
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutritional Facts
Per 4 servings
- Calories: 277
- Carbohydrate: 10g
- Fat: 17g
- Fiber: 2g
- Protein: 24g
- Sugar: 5g
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