This dish is super simple. Served with a tossed salad and sauteed riced cauliflower you have a perfectly practical and beautiful meal.
Use leftover chicken to serve in an avocado boat or over greens the next day. Warm the chicken in a pan instead of microwaving if possible.
Ingredients
6 pasture raised, no hormone chicken breasts or skinless boneless thighs 
1-2 Tbs of each Coconut oil and ghee
1 ½ Tsp fresh dried rosemary, thyme, oregano
1 1/2 Tbs Bragg Organic Sprinkle Seasoning
Garlic powder to taste
½ Tsp freshly ground pepper
½ – 1 Tsp of sea salt
¼ C balsamic vinegar
DIRECTIONS:
Rub coconut oil and ghee on the chicken. Now rub the spices on the chicken. Optional: Cover and refrigerate for 2-24 hours.
Preheat the oven to 450 °F. Place the chicken in the pan and cook for 10 minutes. Cover a pan with aluminum foil Turn the chicken over and bake for 10 more minutes or until the internal temperature reaches 160.
Drizzle balsamic vinegar over the chicken. Place chicken on a plate and drizzle the chicken with the pan juices. If you are also doing mashed or riced cauliflower, drizzle pan juices there as well for added flavor.