This Paleo-friendly recipe features tender chicken breasts cooked with aromatic rosemary and a savory mushroom glaze, creating a delicious and wholesome dish.
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. Salt and black pepper to taste. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1 tablespoon fresh rosemary, chopped. 1/4 cup chicken broth. 2 tablespoons balsamic vinegar. 1 tablespoon coconut aminos.
Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until browned. Remove chicken from skillet and set aside. In the same skillet, add garlic and mushrooms. Saut until mushrooms are tender. Add rosemary, chicken broth, balsamic vinegar, and coconut aminos to the skillet. Simmer until the sauce thickens slightly. Return the chicken breasts to the skillet, spooning the sauce over them. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through. Serve hot, garnished with additional rosemary if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
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