Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

Enjoy a delightful, savory dish featuring tender chicken breast glazed with a sweet and tangy date-balsamic sauce, paired with a medley of crispy roasted vegetables. The roasted red bell pepper, zucchini, and red onion bring vibrant color and texture to this healthful meal.

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NUTRITION

353kcal
Protein
34.5g
Fat
11.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Medjool Date (pitted)

1 tbsp Balsamic Vinegar

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup chopped Red Onion

1/2 tbsp Olive Oil

1 clove Garlic (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the chopped date, balsamic vinegar, minced garlic, salt, and pepper to create the sticky marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it thoroughly with the marinade. Allow it to sit for at least 10 minutes.

  • 4

    Meanwhile, prepare the vegetables by placing chopped red bell pepper, zucchini, and red onion in a mixing bowl. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast on each side for about 3-4 minutes until a golden crust forms.

  • 7

    Finish cooking the chicken in the oven by placing it on a separate baking sheet and baking for 8-10 minutes, or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous serving of the crispy roasted vegetables. Drizzle any remaining pan juices over the top and serve warm.

Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Balsamic Chicken with Crispy Roasted Vegetables

Enjoy a delightful, savory dish featuring tender chicken breast glazed with a sweet and tangy date-balsamic sauce, paired with a medley of crispy roasted vegetables. The roasted red bell pepper, zucchini, and red onion bring vibrant color and texture to this healthful meal.

NUTRITION

353kcal
Protein
34.5g
Fat
11.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Medjool Date (pitted)

1 tbsp Balsamic Vinegar

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup chopped Red Onion

1/2 tbsp Olive Oil

1 clove Garlic (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the chopped date, balsamic vinegar, minced garlic, salt, and pepper to create the sticky marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it thoroughly with the marinade. Allow it to sit for at least 10 minutes.

  • 4

    Meanwhile, prepare the vegetables by placing chopped red bell pepper, zucchini, and red onion in a mixing bowl. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast on each side for about 3-4 minutes until a golden crust forms.

  • 7

    Finish cooking the chicken in the oven by placing it on a separate baking sheet and baking for 8-10 minutes, or until the internal temperature reaches 165°F.

  • 8

    Plate the chicken with a generous serving of the crispy roasted vegetables. Drizzle any remaining pan juices over the top and serve warm.