I didn't feel like pulling my indoor grill out from the back of my pantry and having to clean it and everything, so I just baked it (at 385 F for 25 minutes, uncovered) and it came out super juicy, tender and flavourful. I'm sure grilling it would be just as tasty.

Chicken breast is lean source of protein. Choose organic or at least "free-from" choices to avoid hormones and antibiotics, and preferably free-range which just makes for a happier chicken life and gives you peace of mind that you're not supporting the awful conditions that "regular" chickens are raised in (plus sparing you from the stress hormones that are at a peak for those poor chickens). The sesame seeds provide a great source of calcium, and the olive oil provides monounsatured fats and omega-3s.

Serves 4
Ingredients
1/4 cup seasoned rice vinegar
2 Tbsp tamari sauce
1 Tbsp sesame oil
1 Tbsp olive oil
1/2 tsp ground ginger
1 garlic clove, crushed
4 boneless skinless organic chicken breasts
1 Tbsp sesame seeds, toasted (I didn't bother to toast them)
1/4 cup chives, chopped

Directions

1. Mix all ingredients together except chicken, sesame seeds, and chives
2. Put chicken breasts into a glass bowl and pour sauce over top; roll chicken around in it so it's completely covered. Cover bowl and marinate in fridge for a couple of hours
3. Drain and grill chicken just until tender but still moist and no longer pink in centre
4. Place on plate and drizzle with a little lemon juice, sprinkle with sesame seeds and chopped chives.

recipe courtesy of Alive magazine, Nov 2009