INGREDIENTS
1 LB chicken breast
2 crushed garlic cloves
1 juiced lime
1 TBSP dijon mustard
2 TBSP EVOO
1 tsp salt
1/4 tsp black pepper
PREP
Mix marinade in a bowl and massage into chicken.Cover and refrigerate for 4 - 24 hours.
Fire up the barbecue or grill in the oven at 400°F until chicken is cooked through to an internal temp of 165°F (73.9°C).
SERVE
As a sandwich in pita or a whole wheat tortilla with my homemade hummus and grilled veggies.