1/2 pint strawberries, diced
1/2 red onion, diced
handful of spinach
1 cup sliced almonds
1 3/4 - 2 lbs chicken breast, pounded to 1/2 inch thickness
1/2 cup oilive oil
1/2 cup balsamic vinegar
Juice of 1/2 lemon
Marinate the chicken breasts in the olive oil, vinegar, lemon and salt in a sip lock bag in the fridge for about 30 min.
Meanwhile, heat the coconut oil over medium high heat. Add the onion and almonds, stirring for about 3 minutes. Add the strawberries and cook another 3 minutes. Add the spinach and cook until wilted, about 2 minutes.
Preheat oven to 350.
Spread the chicken breasts out and spoon the strawberry mixture on top, then roll them up. Tie the breasts with a piece of kitchen twine.
Heat another tablespoon or so of coconut oil in a saute pan. You're going to sear both sides of the chicken breasts until brown; about 2-3 minutes each side.
Place the chicken in a pan and put in the oven. Bake about 20-25 minutes.