YOUR SOLIN GENERATED RECIPE
Sticky Date Balsamic Glazed Chicken Thighs with Crispy Roasted Broccoli
Savor the delightful combination of tender, savory chicken thighs glazed in a sticky date balsamic sauce, perfectly paired with crisp roasted broccoli. This dish bursts with a balanced mix of tangy and sweet notes, enhanced by aromatic spices for a wholesome, satisfying meal.
INGREDIENTS
2 boneless skinless chicken thighs (≈200g total)
150g broccoli
2 Medjool dates (pitted)
1 tbsp balsamic vinegar
1 tsp olive oil
Salt to taste
1 pinch black pepper
1 tsp garlic powder
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the pitted dates and balsamic vinegar. Stir frequently until the dates soften and form a sticky paste, about 3-4 minutes. Remove from heat.
Pat the chicken thighs dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.
Brush the chicken thighs with the date balsamic glaze, reserving a little for later.
Toss the broccoli with olive oil, salt, and a pinch of black pepper on a side of the baking sheet.
Place the glazed chicken thighs on the baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through. In the final 5 minutes, drizzle the remaining glaze over the chicken to enhance the sticky finish, ensuring the broccoli also gets a slight coat.
Once the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is crisp-tender with caramelized edges, remove from the oven.
Plate and serve immediately, enjoying the balance of savory, tangy, and sweet flavors.