Preheat the grill to medium-high heat.
In a bowl, combine the olive oil, balsamic vinegar, coconut aminos, lemon juice, rosemary, Dijon mustard, and garlic; season to taste.
½ cup extra virgin olive oil, ½ cup balsamic vinegar, ¼ cup coconut aminos, 2 tbsp. fresh lemon juice, 2 tbsp. Dijon mustard, 2 garlic cloves, 2 tsp. dried rosemary, Sea salt and freshly ground black pepper
Place the chicken in a bowl and add just enough of the sauce to coat them well, and let rest up to 30 minutes. Reserve the remaining sauce for basting later.
4 chicken breasts
Grill on the preheated grill for 10 to 12 minutes per side, basting with the remaining sauce every few minutes.
Let the chicken rest for 3 to 4 minutes before serving.
In a bowl, combine all the ingredients for the oregano-lemon vinaigrette.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 2 tbsp. fresh lemon juice, 1 tsp. dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
Add all the salad ingredients to a bowl, pour the dressing on top, and gently toss.
4 cups mixed greens, 1 cucumber, 1 bell pepper, 1 cup tomato, ½ red onion, ½ cup kalamata olives
Serve the chicken with salad on the side.