Ingredients

• 0.25 cups red wine vinegar
• 0.25 cups reduced-sodium soy sauce
• 0.25 cups olive oil
• 1.5 teaspoons dried parsley flakes
• 0.5 teaspoons dried basil
• 0.5 teaspoons dried oregano
• 0.25 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 5 skinless , boneless chicken breasts, thinly sliced

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.
3. 3 Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.
4. 4 Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
5. 5 Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving