Grilled Honey-Lemon Chicken

¼ c. canola oil

1 lemon, zested and juiced

1 Tbsp. Dijon mustard

1 Tbsp. honey

2 cloves garlic, pressed

2 tsp. Worcestershire sauce

2 tsp. dried Italian herb seasoning

1 ½ tsp. salt

1 tsp. ground black pepper

4 skinless, boneless chicken breast halves.

Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt and black pepper in a bowl; pour into resealable plastic bag. Place chicken breasts into bag, seal and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2-4 hours. Preheat grill for MEDIUM heat and lightly oil grate. Remove chicken breast from bag; discard bag; discard used marinade. Cook chicken on preheated grill until center is no loner pink and juices run clear, 7-8 minutes per side.