Grilled Lemon Chicken
1/3 c. lemon juice
¼. C. OLIVE MILL Meyer Lemon oil
1 T. Dijon mustard
2 large cloves garlic
2 T. chopped red bell pepper
½ t. salt
¼ t. pepper
4 skinless, boneless chicken breast halves
In a bowl, mix the lemon juice, olive oil, mustard, garlic pepper, salt and pepper. Set aside ¼ c. of the 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.
**Grill or steam fresh asparagus or green beans, drizzle lemon oil, add a pinch of salt.
**Chop romaine lettuce and fresh avocado. Mix white balsamic vinegar, Meyer Lemon oil and salt together. Drizzle and toss, add shaved parmesan and pepper.
**Lemon Icing – 11 oz. cream cheese, softened,
¾ c. lemon olive oil, 3 T. fresh lemon juice, 3 t. lemon zest, 1 t. vanilla, 5 c. powdered sugar. Mix and frost cooled cake.
