2 tablespoons and 2 teaspoons chopped Italian flat leaf parsley
3 teaspoons fresh rosemary, minced
3 teaspoons chopped fresh thyme
1 1/4 teaspoons dried sage
4 cloves garlic, minced
1/3 cup extra virgin coconut oil
2/3 cup balsamic vinegar
salt and pepper to taste
2 pounds skinless, boneless chicken breasts
Total Time: 20 minPrep: 10 minCook: 10 minYield: 8Level: easy
In a blender combine the parsley, rosemary, thyme, sage, garlic, extra virgin coconut oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.