Cut the boneless skinless chicken breast into tenders, if you can’t find chicken labeled as tenders in the market. Butterfly the breast and then slice into tenders that are approximately 1" wide and 3” to 4" long.

Place the tenders in a glass baking or storage dish with a lid. Alternatively, you can place them in a sealable plastic bag.

In a small bowl, whisk together the olive oil, vinegar, honey, mustard, lemon juice, garlic powder, salt, and pepper.

Pour the marinade over the chicken, being sure to coat all the pieces.

Cover the dish or seal the bag and place it in the refrigerator for 1 to 4 hours.

Take the marinated chicken out of the refrigerator 30 minutes prior to grilling so that it can come to room temperature.

Preheat your George Foreman Grill to high for 5 minutes with the top closed.

Place the chicken tenders in a single layer on the hot grill and close the top.

Discard the extra marinade.

Grill the chicken for approximately 5 minutes until the internal temperature of the meat reaches 165°F. Depending on the size of your contact grill, you might have to do this in two batches. You can keep the cooked tenders warm in a low oven.