Preheat the oven to 375 Fahrenheit
Trim the chicken breast, salt and pepper both sides.
Heat olive oil in a skillet and brown both sides of the chicken.
Place browned chicken breasts on a baking sheet.
In a medium sauce pan mix the balsamic vinegar, brown sugar, Dijon mustard, salt and pepper. Heat on medium high.
Mix the water and cornstarch together in a small bowl and set aside.
Bring the balsamic vinegar mixture to a boil. Add the cornstarch and water mixture to the sauce pan and return to a boil. Boil until slightly thickened, about 5 minutes and remove from the heat.
Add the strawberries and the diced Poblano pepper to the sauce pan and mix.
Pour the balsamic sauce mixture over the chicken being sure to cover the chicken completely.
Place the baking sheet in the oven and bake for 15 minutes on 375 Fahrenheit. After 15 minutes turn the oven temperature to 400 and switch the oven to broil. Broil for about 5 to 7 minutes until the top of the chicken and any strawberries are slightly roasted.
Serve the Strawberry Balsamic Chicken over a bed of cooked Quinoa. or white rice.