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Place a large skillet over medium heat. Add coconut oil, garlic and ginger and statue for 2-3 minutes, until fragrant. Add chicken breasts to skillet and sear for 5-6 minutes on each side, until no longer pink. Remove from pan and set aside.
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Add green beans, peaches, and tomatoes to the skillet Saute for 7-8 minutes, until softened. Meanwhile, stir together balsamic vinegar, white wine, salt, pepper, and basil.
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Return chicken to skillet. Pour balsamic vinegar mixture evenly over the skillet. Cook for 2-3 minutes. And then reduce heat to low. Simmer for an additional 2-3 minutes, or until the vinegar is reduced and chicken is heated throughout.
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Enjoy!