Grilled Lemon, Rosemary, & Basil Chicken Tenders

People: I have an announcement. Landon, who refuses chicken all.the.time., ate a whole piece of this chicken. Let that sink in. I feel like I could stop talking at this point and just post the recipe, because in my world that is big enough news that there really isn't much more to say! The funny thing is I shred up a tiny piece of chicken on his plate, turned to get him rice, and came back to see no chicken left. I looked on the floor, looked in his seat, looked everywhere, because in my mind there was no way he ate it! Then he pointed to where the chicken had been and started saying, "MORE! MORE!", so I knew he did eat it. I have never been so excited over chicken in my life! Needless to say, this dinner was a huge hit in our household. John and I both enjoyed it and the leftovers were delicious in a quick pasta dish that I'll share with you on Thursday. Such an easy and delicious dinner- you must try this during these last few days of summer!

Source: The Barbee Housewife

Ingredients: 

1 pound chicken tenderloins

4 tablespoons olive oil

Juice of 1 lemon

1/3 cup honey 

3 cloves garlic, minced

1/4 teaspoon  dried oregano

1/4 teaspoon dried rosemary 

1/4 cup fresh basil, chopped 

Directions: 

1- Place the chicken tenders in a large ziplock bag. 

2- In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, rosemary, and basil. Pour the marinade over the chicken tenders. Refrigerate for 30 minutes-6 hours. 

3- When you are ready to grill, pre-heat your grill to medium-high heat. Cook for 2-3 minutes and flip, cook for 2-3 more minutes. Once chicken is cooked through, allow to rest 2-3 minutes, then serve.