Paleo AIP Cherry Balsamic Rosemary Chicken

Paleo AIP Cherry Balsamic Rosemary Chicken
Paleo AIP Cherry Balsamic Rosemary Chicken

This savory cherry sauce is great on chicken or as a topping for Paleo-AIP banana “ice cream.” Make a big batch and freeze it in small portions so you can thaw it out any time you want a quick, tasty main course.


  • 1 lb boneless, skinless chicken breasts
  • 1 tsp avocado oil
  • 1 shallot, peeled and roughly chopped
  • 1 1/2 cups frozen cherries, thawed
  • 1 sprig fresh rosemary (about 1 tbsp leaves) roughly chopped
  • 2-4 basil leaves, chiffonaded
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 cinnamon stick

  • Grab a small sauce pan. Sautee the shallot in avocado oil for 3-4 minutes, or until lightly brown but not crispy.
  • Pour everything else EXCEPT the chicken into the saucepan.
  • Bring it to a boil and turn it down to a simmer. Let it bubble away for about at least 10-15 minutes so the flavors can mingle and the cherries lose their shape.
  • While the cherry sauce cooks, heat some coconut oil over medium-high heat and cook the chicken for 7-9 minutes per side, or until golden brown and cooked through.
  • Let the chicken breasts rest before slicing against the grain. Remove the rosemary sprig and cinnamon stick from the cherries.
  • Spoon the cherries over the breasts, then drizzle the more liquid part of the sauce over an accompanying side salad.
  • You can make this in advance and store it in the fridge for up to a week or in the freezer for up to 3 months.