Tips to get you started:

· I use boneless skinless chicken to reduce calories and fat, but this dish can be made with bone in/skin on chicken, the cook time will increase if you make this choice.

· I use the tenderloin size of chicken to cut down on cooking time, making this a super-fast meal that is great for weeknights.

· I love making this dish on the grill, but in wintertime I make it in the oven. To adapt this recipe for oven baking: Use a medium sized (just enough room to spread the chicken in an even layer), mix the marinade in the baking dish and then add the chicken, turning it in the marinade to coat it evenly for marination. Preheat the oven to 400 degrees and leave the chicken in the dish but discard the excess marinade by spooning it out of the dish into the trash before putting the chicken in the oven to bake. Total baking time will be around 15 minutes, and chicken is done when the internal temperature reaches 165 degrees F.

Prep time: 10-15 minutes, plus 30 minutes idle time

Cook time: 10-15 minutes

Serves: 3-4

Ingredients:

6 Boneless skinless chicken breast tenderloins

1/3 Cup Extra Virgin Olive Oil (EVOO)

¼ Cup fresh lemon juice

2 Tablespoon prepared Dijon mustard

1 Teaspoon dried thyme leaves

¼ Teaspoon ground black pepper

1 Teaspoon kosher salt

½ Tablespoon fresh garlic, pressed

Part one: Preparing the marinade. In a medium sized mixing bowl, combine the EVOO, lemon, Dijon, thyme, pepper, salt and garlic. Mix well.

Part two: Place chicken meat in a large Ziploc bag and pour the marinade over the top of the chicken. Push all the air out of the Ziploc bag, close the top of the bag and gently move the chicken around in the marinade to coat all pieces.

Part three: Place your marinating chicken in the Ziploc bag in the refrigerator for 30-40 minutes to marinate. Meanwhile, preheat your grill to about 400 degrees F.

Part four: Once the chicken is done marinating, take it out of the refrigerator straight out to the grill. Remove the chicken from the bag and place the chicken on the grill, allowing the first side to cook for about 3 minutes

Part five: When 3 minutes have passed, flip the chicken over and grill for another 3-7 minutes, or until chicken reaches 165 degrees when probed in the thickest part with a kitchen thermometer. Once the chicken is cooked through, remove it to a plate or platter and turn off your grill. Discard the remaining marinade. Serve the chicken immediately.

Serving suggestion: I enjoy this chicken with a salad or steamed broccoli and some crusty bread on the side. This chicken can also be cut up and enjoyed over a green salad for a lighter meal!

Tiny chefs at home? They can help:

· Measure ingredients

· Mix the marinade

· Squish the chicken around in the marinade in the bag (taking care to wash hands for food safety)

Nutrition information: Note- the below information is calculated to include all the ingredients, however not all the marinade will be used and therefore not all of it will be consumed.

Total Calories: 468

Total Fat: 29 g

Cholesterol: 150 mg

Sodium: 464 mg

Total Carbohydrates: 5 g

Sugars: 1 g

Protein: 44 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.