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Holiday Spiced Chicken


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



  1. Whisk together all ingredients except for the chicken to make the marinade. Season to taste with salt and pepper.
  2. Place the chicken breasts in a gallon-sized baggie and add marinade mixture. Place in refrigerator for 2 to 4 hours.
  3. Preheat oven to 400 F.
  4. Transfer the chicken breasts to a baking dish along with the marinade.
  5. Bake for 25 to 30 minutes or until cooked through and no longer pink, basting every 10 minutes. Enjoy!


Serves 4

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