Wash and hull the strawberries, then chop into bite-sized pieces. In a mixing bowl, combine the diced strawberries with chopped basil, balsamic glaze, and crumbled cheese. Stir gently and set aside.

Heat a large skillet over medium-high heat and add olive oil. Heat until shimmering, around 2 minutes.

Season the chicken cutlets with salt, pepper, and paprika. Cook in the skillet for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through.

Remove the chicken from the skillet and place on a serving plate. Generously spoon the strawberry topping over the chicken.

Serve atop spinach or alongside green beans for a healthy meal.