Blenheim Apricot Balsamic and Basil Infused Olive Oil give these grilled chicken breasts a fruity, herby marinade. Garlic and oregano keep it savory, and a few fresh basil leaves finish it off. Serve the chicken with grilled vegetables or slice it over greens when it’s too hot to turn on the oven.

I N G R E D I E N T S :

• 4 boneless chicken breasts
• 1/4 cup Rocky Mountain Olive Oil Blenheim Apricot Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Basil Infused Olive Oil
• 1 tbsp honey
• 1 tsp dried oregano
• 2 cloves garlic, minced
• salt and pepper to taste
• fresh basil leaves for garnish

I N S T R U C T I O N S :

1. In a bowl, mix together the Apricot Balsamic, Basil Olive Oil, honey, oregano, garlic, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate in the fridge for at least 1 hour, or overnight for more flavor.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-7 minutes per side, or until fully cooked.
5. Garnish with fresh basil leaves and serve with grilled vegetables or pasta.

N U T R I T I O N A L   I N F O :

Estimated per serving: 500 calories • 40g protein • 10g carbs • 34g fat • 560mg sodium

Estimated values may vary based on chicken size, marinade absorption, and ingredient brands.