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Raspberry Chicken


40 minutes

2 servings


Tender and moist chicken, served with Glazed Carrots and Easy Greens.
We use St. Dalfor Raspberry Preserves with no added sugars. Phase One-Repair

Raspberry Chicken


  • 2 breasts of chicken, organic

  • 2 tablespoon(s) organic coconut oil

  • 2 tablespoon(s) balsamic or other dark vinegar (we used pomegranate)

  • 2 tablespoon(s) extra virgin olive oil

  • 2 tablespoon(s) lemon juice

  • 2 teaspoon(s) organic Dijon mustard

  • 1/3 cup(s) raspberry preserves, no added sugars, or artificial sweeteners

  • 1 tablespoon(s) raw honey

  • 1 tablespoon(s) minced red onion

  • 1 dash(es) sea salt and pepper to taste


1. Lay the chicken on a cutting board, cover with a plastic bag and pound the chicken until they resemble tenders. Cut into palm-sized pieces.

2. In a large stainless-steel skillet, heat coconut oil on medium  heat. Add the chicken and brown on each side for 5 minutes each.

3. Mix the rest of the ingredients together and pour over chicken, lower heat, and cover. Cook for 20 minutes, or until chicken is no longer pink in the center.

4. Add the extra sauce on the chicken and serve. Enjoy!

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