Rosemary Chicken Fingers (great for all phases)
1.In a medium bowl, whisk together the lemon juice, oil, garlic, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for up to 3 hours.2.Coat the unheated grill rack with cooking spray. Preheat the grill.3.Place the chicken on the rack and grill, turning occasionally, for 6 minutes, or until the chicken is no longer pink and the juices run clear.