What’s Inside: A deliciously easy roasted chicken meal smothered in balsamic vinegar and strawberries with basil! It’s AIP, Paleo, and Whole30 approved, too. Serve with your favorite salad or veggies for a full meal.
Balsamic Roasted Strawberry Chicken?! With all the beautiful in-season strawberries around, and a 2 for 1 special I managed to snag (when does that happen!)… I had plenty on hand and was feeling crafty. I knew I wanted to roast some… and then this idea struck, boy was it a delicious one! My husband thought I lost it, but then he proceeded to “mmm” “mmmmm!” all the way through the entirety of his chicken breast. And suddenly his wifey wasn’t such a loon after all! (well at least in this case, on this specific day…)
The best way I can describe this is… decadent. The natural delicious sugars from the berries and balsamic vinegar gel into this heavenly glaze. The berries become plump and soft so it’s easy to smoosh onto your chicken. The hint of cinnamon I season the chicken with playing with the strawberries and basil is a nice touch too! This dish is fresh, light, and super luxurious… I say make it for someone you love, so you for sure, and whatever lucky person gets to sit with you!
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
Plus it’s friendly for #allthediets… Whole30, AIP, and Paleo. Oh, and did I mention it’s a one-pan dish?? Because it’s too hot to do dishes. ENJOY!
Ingredients for Balsamic Roasted Strawberry Chicken
4 skinless chicken breasts (flattened to cook faster), pasture-raised and organic is preferable
a pinch of each: sea salt, black pepper (omit for AIP), and ground cinnamon
Looking for a healthy, easy vegetable side dish?Look no further… this broccoli rice is the new cauliflower rice! So flavorful and a great way to use a full head of broccoli while adding more nutrients into any dish.
Clean and hull strawberries and slice each one into 3-4 slices. Toss in a bowl with balsamic vinegar, salt, and pepper (if using). Let strawberries marinate in the vinegar for at least 20-30 mins in the fridge.
Clean and blot chicken breast with a paper towel to make sure the chicken is dry. Season chicken with salt, pepper (if using), and cinnamon. Set aside.
Pre-heat oven to 375f degrees, to one large sheet pan, line it with parchment paper. Then place dry, seasoned chicken on the parchment-lined pan (on one side) and roast at 375f degrees for 12-15 minutes or so until it’s cooked mid-way.
Then add marinated strawberries on the other side in a single layer if possible, and roast for another 10-12 minutes, then broil for 2-3 minutes to get a little color on the chicken until chicken is cooked (internal temperature of 165f degrees).
Plate the chicken and add a single layer of strawberries to the top of your chicken and garnish with freshly chopped basil (I chopped them into ribbons). Serve! (if you have leftover strawberries, store them in the fridge and enjoy on yogurt, ice cream, toast or… more chicken!)