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