Grilled Chicken with Roasted Baby Marrow and Salad

Grilled Chicken

Ingredients

• 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

Instructions

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

Ingredients

• 2 medium baby marrow
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Juice of 1 lemon
• Seasoning salt and pepper

Instructions

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.

Salad

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