Chicken with Cherries & Asparagus
- 1-1.5 lb. chicken breast (4 small breasts)
- 1 shallot
- 1 tsp red wine vinegar
- 2 Tbsp coconut oil
- 2 cups cherries, pitted and halved (option to buy frozen)
- 1 large bunch of asparagus
Preheat oven to 400 degrees F. Pound chicken so they are thin (option to buy thin breast). Clean and break ends of asparagus. Place the chicken on a baking dish drizzled lightly with oil. On a separate baking dish, place the asparagus and drizzle lightly with oil.
Bake for about 15 minutes, until chicken is cooked. Chop shallot. In a small bowl add shallots, red wine vinegar, oil and cherries. Place chicken on top of a large handful of arugula and add the cherry mixture. Serve with asparagus.