A sweet and savory dish featuring juicy, tender chicken topped with a fresh strawberry balsamic salsa. Perfect for spring and summer meals, this gluten-free and low-carb recipe is quick, healthy, and full of flavor.
1teaspoonhoney or maple syrup (optional, for extra sweetness)
pinch of salt and pepper
Instructions
Pat the chicken dry with paper towels and season both sides with garlic powder, salt, black pepper, and paprika if using.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from heat and let rest for a few minutes.
While the chicken cooks, prepare the strawberry topping. In a mixing bowl, combine diced strawberries, red onion (if using), chopped herbs, balsamic vinegar, honey or maple syrup (if using), and a pinch of salt and pepper. Toss gently to combine.
Slice the rested chicken and arrange it on a serving plate. Spoon the strawberry mixture generously over the chicken or serve it on the side.
Garnish with additional fresh herbs if desired and serve immediately with your choice of accompaniments like rice, quinoa, couscous, or a side salad.