Ingredients

The following ingredients have 4 Servings
  • 4 skinless (boneless chicken breasts)
  • 2 Bosc pears (cored and cut into wedges)
  • 1 cup chicken stock
  • 2 tbsp. fresh basil (minced)
  • 4 garlic cloves (minced)
  • 3 tbsp. balsamic vinegar
  • 2 tsp. tapioca starch
  • Paleo cooking fat
  • Sea salt and freshly ground black pepper
  • 2 lb. spinach
  • 5 garlic cloves (minced)
  • 1 tsp. lemon juice
  • Sea salt and freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil

Instruction

  • Over medium-high heat, add the cooking fat to a 12-inch skillet.
  • Add the garlic to the skillet and cook until brown (about 2 minutes). Then add the chicken and basil, and season to taste. Cook for 12 to 15 minutes or until the chicken is well-cooked.
  • Once the chicken is done, transfer it to a plate.
  • In a small bowl, combine the chicken stock, the balsamic vinegar, and the tapioca starch.
  • In the same skillet that you just used for the chicken, cook the pears for 4 to 5 minutes until they’re slightly browned. Then add the balsamic mixture to the skillet. Bring to a boil and cook for another minute.
  • Reduce the heat to low. Return the chicken to the skillet and heat through.