Spicy Crusted Chicken & Sweet Balsamic Berries

Spicy Crusted Chicken & Sweet Balsamic Berries 

1 large chicken breast
1 tsp. ground cinnamon
1/2 tsp. Spanish paprika
1/2 tsp. coarse sea salt
1/4 tsp. ground peppercorns

2 cups fresh strawberries, cleaned and sliced (stems removed)
1 Tbs. balsamic vinegar
1 Tbs. coconut oil, melted
1/2 tsp. vanilla salt

1/4 cup fresh basil

 

Preheat the grill…to super-hot, and then add the chicken at medium to low heat.

While the grill is heating, prepare the breast(s) by combing the spices (cinnamon, paprika, salt, and pepper) and rubbing all over the chicken – making sure every surface is covered. Top off with a little extra fresh ground salt and pepper, if desired.

Grill 5-10 minutes on each side, depending on grill heat and breast thickness (or “hen popularity,” as my hilarious hubby likes to say).

The chicken is done when the juices run clear after stabbing with a knife or fork – alternatively, you can slice into the sucker and make sure it’s fully cooked. The crust will help lock in the moisture…

Meanwhile (or before), combine the strawberries, vinegar, coconut oil, and vanilla salt in a large bowl. Allow to marinate and “juice” for at least 1 hour at room temperature.

Preheat the oven to 350 degrees.

Toss the berries and marinade into a cast iron skillet and roast in the oven for about 20-25 minutes, stirring occasionally to distribute juices.

Once the chicken has fully cooked and rested for about 5-10 minutes, slice and combine with the roasted strawberries.

Serve with fresh basil and a bit of spinach and cauliflower rice, if so desired.