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Pan-fried Chicken with Strawberry Salsa


  • 10 oz fresh strawberries, hulled and sliced

  • Zest of 1 lime, finely grated

  • 2 tsp balsamic vinegar

  • 2 tsp xylitol (I use Xyla)

  • 2 TBSP fresh chives, chopped

  • 1 TBSP coconut oil

  • 4 skinless chicken breasts

Total Time: 20 min Prep: 5 min Cook: 15 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

At least 30 minutes before you start to cook the chicken, place the hulled, sliced strawberries in a bowl with the lime zest, balsamic vinegar, xylitol, and fresh chives.

Mix well until the strawberry pieces are completely coated in liquid and xylitol.

Leave to macerate, stirring every so often.

Melt the coconut oil in a skillet, and add the chicken breasts.

Pan-fry the chicken until they are golden brown on both sides, about 15 minutes, making sure that they are cooked right the way through.


This recipe does not contain many non-starchy vegetables. It is highly recommended that you drink a green smoothie made with as many green leafy vegetables and as little of anything else as possible before eating this dish to maximize your SANEity.