1 lb Boneless, Skinless Chicken Breasts
2 TBSP Balsamic Vinegar
1 TSP Dried Oregano
1/2 TSP Black Pepper
1/2 TSP Sea Salt
2 TBSP Coconut Oil
2 TBSP Extra Virgin Olive Oil
Slice chicken breasts to uniform thickness.
Preheat grill pan to medium heat.
In large bowl combine vinegar, oregano, salt and pepper. Add chicken, turning to coat evenly and allow to marinate for at least 5 minutes but not more than one hour.
Brush hot grill pan with coconut oil. Cook chicken for 4 to 5 minutes per side depending on thickness
Once chicken is done, remove from grill, brush with olive oil and let sit for at least 5 minutes before slicing.