Description
Gluten Free, Dairy Free, Refined Sugar Free
A summery blend of sweet and savory creates the perfect dinner to fill you up without weighing you down
Ingredients
Scale
- 2 chicken breasts
- 1 lb asparagus
- 1 heaping cup chopped strawberries (about 6 large berries)
- 1 tbsp honey
- 1/2 tsp water
- 1.5 tbsp balsamic vinegar
- dash of cinnamon
- salt and pepper
Instructions
- Preheat oven to 375F.
- Chop strawberries and place in a seal-able bag or jar.
- Combine the honey, water, balsamic vinegar, dash of cinnamon, and a little black pepper in a small bowl, and whisk to combine. Set aside.
- Lay asparagus and chicken out flat on a cookie sheet lined with aluminum foil. Season asparagus with salt and pepper, chicken with black pepper and a little cinnamon. Bake in the oven for 20-25 minutes, flipping chicken and rotating asparagus after the first ten.
- While chicken is cooking, prepare sauce by combining strawberries and honey mixture in a small sauce pan over medium heat. Bring to a boil, reduce to a simmer, and reduce over heat for about 10 minutes, stirring frequently.
- To plate, place asparagus on the plate, top with chicken, and then top with sauce.
Notes
I served with asparagus but you could swap that for any favorite side dish – like my roasted veggies, sweet or savory sweet potatoes or kale chips!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: chicken, main course
- Method: Oven