YOUR SOLIN GENERATED RECIPE
Sticky Date-Glazed Chicken with Roasted Sweet Potatoes and Crispy Green Beans
Savor the delightful balance of tangy, sticky date glaze on tender chicken paired with perfectly roasted sweet potatoes and crispy green beans. This dish offers a harmonious blend of savory, sweet, and crisp textures, ideal for a wholesome dinner that satisfies both your taste buds and nutritional goals.
INGREDIENTS
6 ounces Chicken Breast (cooked, roasted)
2 Medjool Dates
1/2 medium Sweet Potato
1 cup Green Beans
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Cut the 1/2 medium sweet potato into 1/2-inch cubes and toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the chicken. Season the 6-ounce chicken breast with salt and pepper.
In a small saucepan over low heat, pit and finely chop the 2 Medjool dates. Add a teaspoon of balsamic vinegar and a splash of water to create a sticky glaze. Heat gently until the dates break down into a thick sauce.
Heat a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until golden brown, then drizzle half of the date glaze over it, allowing the flavors to meld.
In the same skillet, add the green beans (pre-washed and trimmed) and sauté for 3-4 minutes until they are crisp-tender. Season lightly with salt and pepper.
Plate the dish by placing the roasted sweet potato cubes and green beans alongside the glazed chicken breast. Drizzle any remaining date glaze over the chicken.
Serve immediately and enjoy your balanced meal featuring a delightful sweet and savory combination.