2 lbs chicken tenders (or chicken breasts cut in half lengthwise)
1/3 c. soy sauce (I used Bragg's Liquid Aminos)
1/3 c. olive oil
1/3 c. balsamic vinegar
1/2 tsp basil
1/4 tsp pepper
1 tsp oregano
1/2 tsp garlic powder
1. Mix all the ingredients other than the chicken in a large bowl using a whisk. Put all the chicken tenders in a large ziploc bag and add the marinade.
2. Force the air out of the ziploc bag and seal. Shake up the ziploc bag to coat all the chicken in the marinade.
3. Rinse out bowl or use a different large bowl and place the ziploc bag in the bowl, in case there is any leakage. Refrigerate 7-24 hours, until ready to grill the chicken.
4. Take chicken out of the marinade and grill at around 350 degrees for 10-12 minutes, turning a few times.
I like to serve this with grilled vegetables (Try my Grilled Asparagus) and grilled or roasted sweet potatoes (Try my Roasted Sweet Potatoes). Or you can try it with my guacamole recipe (Guacamole) and blue chips or some low-fat coleslaw or pasta salad.