From the June/July 2017 issue
Serves 4


For the chicken:

  • 1-1/2 pounds boneless skinless chicken breasts
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 TBSP honey
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced or finely grated
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper

For the sun-dried tomato sauce:

  • 1 (16-ounce) jar sun-dried tomatoes in water, drained
  • 1/2 cup extra-virgin olive oil
  • 2 TBSP fresh lemon juice (from about 1 lemon)
  • 1 garlic clove, minced or finely grated
  • 1/4 tsp sea salt, or more to

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