Decadent, sweet strawberries and basil form a delicious glaze over simply grilled chicken breast. This dish is light, summery, and packed with flavor! (Whole30, Paleo, AIP)
- 4 skinless chicken breasts (flattened to cook faster)
- pinch sea salt
- pinch black pepper (omit for AIP)
- pinch ground cinnamon
- 1 pint organic strawberries
- 1 Tbsp balsamic vinegar
- 1 bunch fresh basil
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!)