YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Sticky Date Glaze and Roasted Sweet Potatoes
Enjoy a balanced dish featuring a tender, pan-seared chicken breast glazed with a naturally sweet and tangy date reduction, paired with perfectly roasted sweet potatoes. The play of savory and slightly sweet notes creates a dish that's both satisfying and nourishing.
INGREDIENTS
6 ounces Chicken Breast (170g)
150 grams Sweet Potato
3 Pitted Medjool Dates
1 teaspoon Olive Oil
1 teaspoon Apple Cider Vinegar
1 teaspoon Fresh Ginger (minced)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the peeled and cubed sweet potato with half the olive oil, salt, and pepper, then spread on a baking sheet.
Roast the sweet potatoes in the oven for 20-25 minutes until tender and slightly caramelized on the edges.
While the sweet potatoes roast, season the chicken breast with salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil. Add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.
In a small saucepan, combine the pitted dates, apple cider vinegar, and minced ginger. Warm over low heat, stirring frequently, until the dates break down into a sticky glaze consistency (about 3-4 minutes). If needed, add a splash of water to help the blending.
Once the chicken is nearly done, spoon the sticky date glaze over the chicken in the skillet, letting it warm with the residual heat.
Plate the chicken with a side of roasted sweet potatoes. Drizzle any extra glaze over the top and serve immediately.