Savory Strawberry Chicken Recipe

Chicken breast:

1. Marinade: Chop the parsley, thin stems included, and place it in a small food processor. Add the roughly chopped garlic and 2 tablespoons of olive oil. Blend until smooth.small bunch of fresh parsley + 2 large garlic cloves + 2 from 3 tablespoons olive oil
2. Marinate chicken: Place the chicken breasts in a shallow dish and rub them well with the parsley garlic marinade. Cover and leave to marinate in the fridge for about 2 hours. (A minimum of 30 minutes would help as well.)4 boneless skinless chicken breasts
3. Preheat the oven to 350°F/ 180°C. Start cooking the rice if serving the dish with rice.
4. Bake chicken : Place the chicken breasts in an oven dish and bake for 15 to 20 minutes until the juices run clear. Make sure it is cooked through, but don't overcook it.

Strawberry sauce:

1. Chop: In the meantime, chop the onion very finely, clean and halve the strawberries. Chop the fresh oregano.1 small red onion + small bunch fresh oregano
2. Saute: Heat the remaining tablespoon of olive oil in a saucepan. Cook the onion until glossy, add the sugar, and let caramelize slightly. 1 tablespoon oil + 1 heaped teaspoon granulated sugar
3. Add the strawberries and the cardamom and stir carefully.14 oz strawberries/ 400 g + ¼ teaspoon ground cardamom
4. Cook: Add the vegetable broth and let the liquid thicken slightly for about 3 to 5 minutes; the strawberries should become softer but still hold their shape and not become mushy.5 tablespoons vegetable broth
5. Adjust the taste with the balsamic vinegar, salt, and plenty of freshly ground black pepper. Sprinkle with the chopped oregano and serve immediately with the chicken and the rice. 1-2 teaspoons balsamic vinegar + fine sea salt and plenty freshly ground black pepper