Depending on the amount of marinade you apply, each tenderloin ranges from 2-4 carbohydrates. Who said you can't use sauces when eating low-carb??!
Peel and roughly chop half of a large shallot
Peel and roughly chop 3/4 inch of ginger
Add dry ingredients (garlic, ginger, and shallot) to a blender or food processor. I used a magic bullet. Get ready to add your wet ingredients and seasoning.
Add 1 tablespoon honey
Add 1/4 cup of soy sauce
Add the juice from one lime
Add 1/8 teaspoon black pepper
Blend all ingredients. The flavor is fabulous!
Cover your tenderloins with the blended mixture
Heat your grill to a medium temp
Grill chicken for about 10 minutes or until the internal temp reaches 160 degrees. You should get some great grill marks from the marinade.
Serve with green beans sautéed in soy sauce, sesame oil, and cashews