• 1 ½ tbsp olive oil, divided
  • 1 lb chicken tenders
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup sweet onion, finely chopped
  • ½ tsp fresh rosemary, minced
  • 4 tsp raw honey
  • 2 tbsp apple cider vinegar
  • 2 tsp Paleo Dijon mustard
  • 3 peaches, chopped
  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
  2. Sprinkle the salt and pepper over the chicken, then add to the hot pan. Cook for about 7 minute per side, or until golden brown color and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate and cover with foil to keep warm.
  3. Add the remaining ½ tablespoon of olive oil to the skillet and reduce the heat to medium. Add the sweet onion and rosemary and cook for 1 minute or so, scraping up the browned bits from the bottom of the pan while you stir.
  4. Add the honey, apple cider vinegar, Dijon mustard and the chopped peaches and cook for 10-12 minutes, or until the peaches are soft and fragrant.
  5. Add the chicken back to the skillet and heat until warmed through. Serve hot with the peach mixture spooned over the top.