• 1 Clove Garlic
• 5 oz Shallots
• 5 Sprigs Thyme
•  Lemon zest from ½ Lemon
• ½ oz Apple Cider Vinegar
• 1 Tbsp D’Avolio Herbs de Province Olive Oil
• 4 grams Dry Oregano
• 4 grams Celery Seed
• 3 oz Chicken Breast
• Salt and Pepper to taste (1/8 tsp Salt MAX)

1. Place first 9 ingredients into a small robo coupe. Puree until smooth, creating a marinade.
2. Place chicken breast into zip lock bag and add the marinade to the bag. Seal Closed
3. Refrigerate for 2 hours.
4. Heat sauté pan with Olive Oil.
5. Add marinated chicken breast to hot pan and sear both sides, careful not to burn. Reduce heat to medium.
6. Cook chicken until it reaches an internal temperature of 165 degrees.