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
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
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.
3. Serve warm with sides of source of over a spinach salad.