Description
Tender baked chicken coated in a sweet-and-savory raspberry basil sauce made with fruit-only or honey-sweetened raspberry jam, fresh basil, balsamic vinegar, and simple pantry ingredients.
Ingredients
Scale
- 4-6 boneless skinless chicken breasts or 6-8 boneless skinless thighs
- 1/2 cup fruit-only raspberry jam (or blueberry jam)
- 1/3 cup pineapple juice (or water + liquid stevia to taste)
- 1/4 cup wheat-free tamari soy sauce or liquid aminos
- 2 TB balsamic vinegar (use a thick, fruity balsamic)
- Handful of chopped fresh basil
- 1/4 tsp unrefined sea salt
- 1/4 tsp black pepper
- 1/4 tsp dry mustard
- 1/4 tsp chili powder
- 1/4 tsp curry powder
- 1 garlic clove, minced
Instructions
- Place chicken in greased, shallow baking dish.
- Whisk together remaining ingredients and pour half over chicken, reserving the other half for later.
- Marinate chicken for at least 30 minutes in the fridge.
- Preheat oven to 350°.
- Bake chicken for 30-45 minutes.
- Heat remaining sauce and serve over chicken.
- Garnish with fresh basil, if you like.
Notes
- Fresh basil is essential for the best flavor in this recipe.
- Use a high-quality balsamic vinegar. Since there are relatively few ingredients, its flavor really shines.
- Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
- I almost always double or even triple the sauce. We love having plenty to spoon over the chicken at dinner, and the extra sauce makes leftovers even better.
- Blueberry jam makes a delicious substitute for the raspberry jam when you have it on hand.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.