| 9 | 22 | 364 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 1/4 cup | Chicken broth (stock) |
| 3 clove(s) | Garlic (grated) |
| 1 from 2 lemons | Lemon juice |
| 2 tbsp drained | Capers, canned |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 1 1/2 tbsp | Honey |
| 1/2 tsp | Salt |
| 4 breast | Chicken breast, boneless, skinless |
1. In a medium bowl whisk together all of the ingredients except the chicken. Smash the capers a bit with the end off the whisk.
2. Place the chicken into a dish or quart size plastic bag and pour the marinade over the top. Mix the bag around until all of the chicken is coated with the marinade.
3. Let the chicken sit in the marinade for at least 2 hours or overnight.
4. Cook the chicken on a medium high heat grill for 12 minutes or until the chicken is cooked through and the internal temperature has reached 165 degrees Fahrenheit.
To make AIP friendly make own Italian herb seasoning:
1 1/2 teaspoons dried oregano.
1 teaspoon dried marjoram.
1 teaspoon dried thyme.
1/2 teaspoon dried basil.
1/2 teaspoon dried rosemary.
1/2 teaspoon dried sage.
| Fruit | 0.1 |
| Meat | 2.6 |
