Grilled Chicken with Roasted Baby Marrow and Salad
- 4 bone less skinless chicken breasts
- 1 teaspoon garlic power
- 1 tablespoon xylitol
- 1 tablespoon pepper
- 1 tablespoon salt
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Italian herbs
- 3 tablespoons Worcestershire sauce
- ¼ cup red wine vinegar
- 1/3 cup olive oil
Toss all ingredients in bag.
Add the chicken to the Marinate and marinate for 30 minutes up to 4 hours.
Preheat the grill to medium heat or a pan with an olive oil in the pan.
Place the chicken on the grill or in the pan and grill for 7-8 minutes, flip over and cook additional 8 minutes.
Let is rest for 3-5 minutes before slicing.
Grilled or Pan-fried Baby Marrows
- 2 medium baby marrow
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Juice of 1 lemon
- Seasoning salt and pepper
Cut baby marrow in slices.
Add olive oil, garlic, lemon, salt, and pepper to a bag.
Toss the baby marrow in the bag and mix well.
Grill on grill for 3-5 minutes or pan fry.
For a base use coriander, rocket (helps with digestion) lettuce.
Add Rosa tomatoes, sliced cucumber, sliced apple, sliced carrot, optional to add avocado.
Mix lemon juice 2 tablespoons with 1 teaspoon of xylitol, salt and pepper pour over salad.
Serving size for protein- as big as hand palm
Salad and vegetables: 2 hands