Ingredients
Scale
- 4–6 boneless skinless chicken breasts or 6–8 boneless skinless thighs
- 1/3 cup fruit-only raspberry jam (or blueberry jam)
- 1/4 cup pineapple juice (or water + liquid stevia to taste)
- 3 TB wheat-free tamari soy sauce or liquid aminos
- 1–2 TB balsamic vinegar
- 1 tsp dried basil leaves (or a bunch 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 small 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
Be sure to use a really good balsamic vinegar. It really makes the recipe!