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.

Lemon Extra Virgin Olive Oil

This top-selling oil from California is made by crushing lemons with olives to extract this delicious flavored extra virgin olive oil.

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.