Sticky Date-Glazed Chicken with Roasted Vegetables

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

Sticky Date-Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender chicken encrusted with a sticky date glaze, perfectly paired with a colorful medley of roasted broccoli, carrots, and bell peppers. This dish bridges savory and subtly sweet flavors for a delightful, balanced meal.

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NUTRITION

359kcal
Protein
42.9g
Fat
6.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Medjool Date (pitted)

50g Broccoli Florets

50g Carrot slices

50g Bell Pepper slices

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1/4 tsp Fresh Ginger, minced

1 Garlic clove, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, blend the pitted date (mashed or processed to form a paste) with low-sodium soy sauce, minced ginger, and garlic to create the sticky glaze.

  • 3

    Place the chicken breast on a piece of parchment on a baking tray, and brush half of the date glaze over it.

  • 4

    In a separate bowl, toss the broccoli florets, carrot slices, and bell pepper slices with olive oil, a pinch of salt, and pepper.

  • 5

    Place the vegetables around the chicken on the baking tray.

  • 6

    Roast everything in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slightly charred edges.

  • 7

    Halfway through cooking, brush the chicken with the remaining date glaze for an extra sticky finish.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving.

Sticky Date-Glazed Chicken with Roasted Vegetables

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

Sticky Date-Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender chicken encrusted with a sticky date glaze, perfectly paired with a colorful medley of roasted broccoli, carrots, and bell peppers. This dish bridges savory and subtly sweet flavors for a delightful, balanced meal.

NUTRITION

359kcal
Protein
42.9g
Fat
6.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Medjool Date (pitted)

50g Broccoli Florets

50g Carrot slices

50g Bell Pepper slices

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1/4 tsp Fresh Ginger, minced

1 Garlic clove, minced

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, blend the pitted date (mashed or processed to form a paste) with low-sodium soy sauce, minced ginger, and garlic to create the sticky glaze.

  • 3

    Place the chicken breast on a piece of parchment on a baking tray, and brush half of the date glaze over it.

  • 4

    In a separate bowl, toss the broccoli florets, carrot slices, and bell pepper slices with olive oil, a pinch of salt, and pepper.

  • 5

    Place the vegetables around the chicken on the baking tray.

  • 6

    Roast everything in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slightly charred edges.

  • 7

    Halfway through cooking, brush the chicken with the remaining date glaze for an extra sticky finish.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving.