Marinade
- 3 tablespoon olive oil
- 3 tablespoon minced garlic
- Juice of 2 lemons minus 2 tablespoons
- 3 packets of truvia
- 1 tablespoon water
- 1 teaspoon each Salt and pepper
- 4 to 6 chicken breast or 10 to 12 breast strips
- Zip Loc bag
Sauce
- 3 teaspoons Dejon mustard
- 3 teaspoons extra virgn olive oil
- The 2 tablespoon lemon juice
- 2 packet Truvia (or sugar substitute)
- 2 tablesoons flat leaf parsley minced
- Salt pepper to taste
In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.
Place the chicken breasts in the bag. Zip closed and coat each piece of chicken with marinade.
Marinade for 30 min in fridge, flipping after 15 minutes.
Start making sauce while chicken marinades.
Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.
When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.
Let the chicken rest for 5 minutes with a foil tent over the top.
Then slice the chicken against the grain, about a finger (your thinnest finger) thick.
Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.
This taste great served with my Grilled Brussel Sprouts.
*I took my photo before slicing and the family dug in before I could get a picture of it sliced.
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