|⅓ cup||Lemon juice|
|¼ cup||B. R. Cohn Meyer Lemon Oil|
|1 Tablespoon||B. R. Cohn Mustard|
|2 large cloves||Garlic, minced|
|2 Tablespoons||Chopped red bell pepper|
|4||Boneless, skinless chicken breast halves|
In a bowl, mix the lemon juice, olive oil, mustard, garlic, red bell pepper, salt and pepper. Set aside � cup of mixture to use for basting.
Place chicken in a bowl and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.
Ideas for side dishes
Grill or steam fresh asparagus or green beans, drizzle B. R. Cohn Lemon Oil, add a pinch of salt.
Chop romaine lettuce and fresh avocado. Mix B. R. Cohn White Balsamic Vinegar, B. R. Cohn Meyer Lemon Oil and salt together. Drizzle and toss. Add shaved parmesan and pepper to taste.