4 boneless, skinless chicken breasts
1/3 cup coconut aminos
¼ cup chicken stock
4 Tbsp. raw honey (optional)
2 Tbsp. balsamic vinegar
2 Tbsp. fresh ginger, minced
2 cloves garlic, minced
3 star anise
1 cinnamon stick
¼ teaspoon ground fennel seed
Sea salt and freshly ground black pepper
- Whisk together all ingredients except for the chicken to make the marinade. Season to taste with salt and pepper.
- Place the chicken breasts in a gallon-sized baggie and add marinade mixture. Place in refrigerator for 2 to 4 hours.
- Preheat oven to 400 F.
- Transfer the chicken breasts to a baking dish along with the marinade.
- Bake for 25 to 30 minutes or until cooked through and no longer pink, basting every 10 minutes. Enjoy!