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Ingredients
- 2 tsp coconut oil
- 4 chicken breasts skinless boneless
- Himalayan sea salt
- freshly ground black pepper
- 2 cloves garlic minced
- 1 shallot chopped
- 4 large peaches sliced
- 1/4 cup balsamic vinegar no sugar added
- 1/3 cup fresh basil torn
Ingredients
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Recipe Notes
1. In a large skillet over medium heat, heat coconut oil. Season chicken with Himalayan sea salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
2. Add garlic and shallot to skillet and cook 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes, then stir in basil.
3. Serve chicken with balsamic peaches.
Serving Size = 3 ounces of chicken and 1 peach
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