In a medium saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add finely chopped shallots and sauté for 2-3 minutes until they become translucent and fragrant.

Next, stir in 1 cup of sliced ripe strawberries, 1/4 cup balsamic vinegar, and a tablespoon of sugar or honey into the saucepan. Bring the mixture to a gentle boil, then reduce the heat to simmer for about 5-7 minutes.

While the glaze simmers, preheat your grill to medium-low heat for about 10 minutes.

Take your boneless chicken breasts and season them generously with salt, pepper, and a drizzle of olive oil.

Place the seasoned chicken breasts on the preheated grill. Cook each side for approximately 10 minutes, checking for an internal temperature of 165°F.

In the last few minutes of grilling, generously brush the warm strawberry balsamic glaze over the chicken.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.