Whisk together the balsamic, oil, coconut sugar, rosemary, garlic and seasoning in a small bowl.
Place the chicken in a gallon-sized plastic bag, or in a large container with a lid. Pour the marinade over the chicken and make sure all chicken is well coated. Close the bag or place the lid on the container. Put in the refrigerator to marinade for at least one hour, up to overnight.
When the chicken is done marinating, preheat a grill pan or skillet to medium heat and prepare with cooking spray. Cook the chicken ~8 minutes per side or until cooked through completely.
Store in a covered container in the refrigerator for up to 5 days.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/easy-rosemary-balsamic-chicken/