• Servings: 3 (6 strips each)
• 14-16oz Boneless, Skinless Chicken Breast Halves, cut into 6 strips each- thawed if frozen
• 1 1/2 tsp Steak Seasoning
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Sage
• 1/4 tsp Dry Oregano
• 1/4 tsp Paprika
• *1/8 tsp Lemon-Pepper Seasoning
• 1 Tbsp Olive Oil- I used "Light Tasting"
• Cooking Oil Spray- if needed

1. 1) In a metal bowl, add chicken and place with dry seasonings. Turn gently to mix. Next, drizzle oil over, turning again to mix. (You can cover the bowl with plastic Saran wrap and refrigerate to marinade for a couple hours, or just continue to the next step.)
2. 2) Spray **counter-top grill with oil and cook chicken strips at 275°F. Cook chicken, turning over as needed, until cooked through and no longer pink in the middle.
3. (**OR cook in a large skillet, over a medium to medium-high heat.)

* is optional Nutrition Information: Calories 215, Fat 10g, Saturated Fat 2.4g, Cholesterol 75.8mg, Sodium 580mg, Protien 29.3g, Carbs 0.9g, Fiber 0.1g, Sugar 0.1g, Potassium 10.6mg