Ingredients:

• 6 ounces of boneless, skinless chicken breasts, cubed
• 2 tsp Himalayan sea salt
• 2 tsp black pepper
• 2 tsp grape seed oil or avocado oil
• 1/2 cup balsamic vinegar (NO sugar)
• 2 cups strawberries

INSTRUCTIONS:

1. Place the cubed chicken in a gallon sized ziplock bag. Toss the Himalayan sea salt, pepper and oil into the bag with the chicken.
2. In a separate bowl, add the vinegar. Then pour half of the vinegar into the bag with the chicken. Reserve the rest in the bowl for later.
3. Seal the bag and toss it around in your hands to evenly coat the chicken. Let the chicken marinade in the fridge 2-4 hours.
4. Thirty minutes before you want to make the chicken, soak the wooden skewers in water. This helps to prevent them from burning in the oven.
5. When you're ready to start cooking, place the strawberries in a bowl and pour the reserved vinegar on top.
6. Remove the chicken from the fridge and line a baking sheet with parchment paper.
7. Make the skewers by alternating between cubes of chicken and strawberries. I used 4 pieces of chicken and 3 strawberries per skewer.
8. Place each skewer on the baking sheet and repeat until all of the chicken is used.
9. Place a small pan on the stove over medium-low heat. Add any remaining marinade from the bowl that held the strawberries plus the marinade from the chicken into the pot. Let the marinade reduce by at least half while the chicken cooks, whisking occasionally. Adjust the heat as needed to keep the reduction at a steady simmer.
10. Turn the boiler on to high and place the baking sheet on the top rack of your oven.
11. Broil the chicken, turning occasionally, until the chicken is no longer pink.
12. Remove the reduced vinegar from the heat and brush it over the skewers before serving.

This recipe makes 2 servings with a serving size of 3 ounces of chicken and 1 cup of strawberries. This equates to the serving having 3 ounces of protein, 1 serving of fruit, and 1 serving of healthy fat on the IHC plan.