Red Berry Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings


  • 1 large resealable bag
  • 4 boneless skinless chicken breast halves
  • 1 cup low sodium chicken broth
  • 3/4 cup frozen mixed berries
  • 2 tablespoons raw honey
  • Sea salt to taste
  • Freshly ground black pepper to taste, as tolerated
  • 1 large shallot peeled
  • 1 tablespoons ground cumin
  • 2 tablespoons coconut oil


  • Place chicken in a large zipper-topped plastic bag.
  • In a blender or food processor, place remaining ingredients except coconut oil; blend until smooth then pour mixture over chicken.
  • Seal the bag and turn to coat chicken until fully saturated; refrigerate overnight or for at least 4 hours.
  • At time of cooking, melt the coconut oil in a large skillet over medium-high heat.
  • Remove chicken from marinade, add to skillet and cook for 4 to 6 minutes per side or until juices run clear.


SERVING SUGGESTION: Baked butternut squash and steamed green beans. NUTRITION: 266 Calories; 9g Fat (29.9% calories from fat); 31g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
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