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.