Ingredients:
1 tsp Dijon mustard
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil
2 tbsp chopped fresh rosemary
3 cloves garlic, minced
1 tsp smoky paprika
Zest of 1 lemon
1/2 tsp sea salt
Freshly ground pepper
4 boneless, skinless chicken breasts, each cut in half to form 2 cutlets.
Directions:
Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, salt and pepper.
Spread over chicken. Allow to marinate for up to an hour.
Grill on BBQ or grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness. (Cilantro just for picture purposes, I actually dislike it and accidentally bought it).
Erin Eats 