This grilled chicken with strawberry basil sauce is a delicious and seasonal way to switch up your chicken dinner.
I’m in a funk right now. Mainly because I’m really (like really, really) over Sunday night goodbyes after 23 weeks of them. Especially when today is your husband’s birthday and you know you won’t even be able to speak to him to wish him a happy one. Lame.
So let’s talk about chicken instead.
I went back to the farm where I got the flank steak from to make this pesto stuffed flank steak last weekend on Saturday to grab some more beef for the week.
Except this time they had chickens too. They were all bagged up and only $10 each so without hesitating, I asked for one of them in addition to my steak, paid, grabbed the bag to leave and walked out.
I got to the car, opened the passenger door to put it down and that’s when I saw it.
A chicken face staring straight at me.
I might’ve jumped back in horror, I might’ve gasped, I’m honestly not sure, but inside I was freaking out.
I stood there for a few seconds wondering if I should go back inside and ask them if they could behead the thing for me or just suck it up and bring it home. I decided I needed to save face since I plan on frequenting this place weekly and just bring the thing home.
So I got in the car and did what anyone else in this situation would do.
I texted my mom.
“I just bought a chicken with it’s head still on. Pleeeeaaasse come chop it off. I can’t do it.”
I’m also pretty sure the guts of this chicken are most likely intact inside of it as well. I mean if the head is still on, what are the chances they ripped all those internal organs out? I’m guessing slim to none.
So right now this chicken (which I feel compelled to name since it’s got a head and all) is sitting in my fridge tied up in plastic bag because I really can’t handle dead chicken eyes staring at me every time I open the door.
One of two things are going to happen this week. It’s either going in the freezer head and all or, mom and dad are coming over for a weekday decapitation/dinner party.
This is not that chicken. This is a package of chicken breasts from a chicken I thankfully never had to meet face to face all dressed up for spring with a strawberry, basil, mint and orange juice sauce. The sauce is beyond delicious and you could put it on so many different things like pancakes, beef, white fish, oatmeal even. Just stay away from things with heads still attached. It…changes things a bit.
- 1 1/2 pound chicken breasts
- salt & pepper
- 1 1/2 cups strawberries, chopped
- 1/2 tablespoon coconut oil
- 1 tablespoon chopped basil
- 1 tablespoons chopped mint
- 2 tablespoons orange juice (fresh)
- Season chicken with salt & pepper and cook on grill or grill pan for about 5 minutes per side until done. Timing will vary depending on thickness of breasts. Cook until juices run clear and no longer pink. (If using a grill pan on the stove, grease with about 1/2 tablespoon of coconut oil before placing chicken on it).
- While chicken cooks, melt coconut oil in a small skillet over medium heat.
- Add strawberries, basil, mint and orange juice and simmer for about 10 minutes until reduced and thickened.
- Spoon strawberry sauce over cooked chicken and garnish with additional basil & mint.