Ingredients

• 3 to 4 skinless boneless chicken breasts (pastured/free range if you can)
• 2 to 3 tablespoons extra-virgin olive oil
• 1/2 cup gluten-free dijon mustard
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1/4 teaspoon fresh ground black pepper

Directions

1. Add chicken to a glass bowl or glass dish. Mix marinade by combining all the ingredients above. Pour over chicken and stir to coat the chicken. Cover and refrigerate 6 to 8 hours or overnight (I recommend overnight).

2. Heat grill pan over medium high heat. Place chicken on grill pan and let cook on both sides for 4 to 5 minutes or until chicken is cooked through.

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