4 chicken breasts
2 large shallots, peeled and cut into slices (I usually use one small sweet onion because the shallots are always so expensive)
5-7 dates, pitted and chopped (I like medjool dates)
3 large sprigs of fresh rosemary
2 tablespoons olive or avocado oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and pepper, to taste
1. Preheat the oven to 375˚ (F).
2. Salt and pepper the chicken breasts and put them into a large glass baking dish greased with avocado oil.
3. Pull the rosemary off one of the sprigs and sprinkle it on the chicken. Then, put the remaining sprigs around the chicken.
4. Top the chicken with the sliced shallots (or onions) and dates.
5. Pour the olive/avocado oil, balsamic vinegar, and apple cider vinegar over the chicken.
6. Bake for 25-30 minutes or until the chicken is cooked through.
7. Serve over a bed of fresh spinach drizzled with balsamic vinegar and olive oil and sprinkled with sea salt and pepper.