Sticky Date-Glazed Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken with Roasted Root Vegetables

Savor this deliciously balanced dish featuring tender chicken breast glazed with a subtle sticky date and balsamic reduction, paired with a colorful medley of roasted carrots and parsnips. The flavors meld beautifully for a satisfying, nutrient-packed meal that's both savory and delightfully sweet.

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NUTRITION

505kcal
Protein
55.5g
Fat
7.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Medjool Date

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Prepare the chicken by patting it dry and seasoning lightly with salt and pepper.

  • 3

    In a small saucepan, combine the chopped Medjool date, balsamic vinegar, and minced garlic. Simmer over low heat until the date softens and the sauce slightly thickens to form a glaze.

  • 4

    Brush the chicken breast with the sticky date glaze, reserving a little glaze for finishing later.

  • 5

    Slice the carrot and parsnip into even sticks. Toss them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they start to become tender and golden.

  • 7

    While vegetables roast, sear the glazed chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side to get a nice caramelized exterior, then finish cooking in the oven for about 10-12 minutes until the internal temperature reaches 165°F (74°C).

  • 8

    Once both chicken and vegetables are done, plate them together and drizzle any remaining date glaze over the chicken for an extra burst of flavor.

Sticky Date-Glazed Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken with Roasted Root Vegetables

Savor this deliciously balanced dish featuring tender chicken breast glazed with a subtle sticky date and balsamic reduction, paired with a colorful medley of roasted carrots and parsnips. The flavors meld beautifully for a satisfying, nutrient-packed meal that's both savory and delightfully sweet.

NUTRITION

505kcal
Protein
55.5g
Fat
7.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Medjool Date

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Prepare the chicken by patting it dry and seasoning lightly with salt and pepper.

  • 3

    In a small saucepan, combine the chopped Medjool date, balsamic vinegar, and minced garlic. Simmer over low heat until the date softens and the sauce slightly thickens to form a glaze.

  • 4

    Brush the chicken breast with the sticky date glaze, reserving a little glaze for finishing later.

  • 5

    Slice the carrot and parsnip into even sticks. Toss them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they start to become tender and golden.

  • 7

    While vegetables roast, sear the glazed chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side to get a nice caramelized exterior, then finish cooking in the oven for about 10-12 minutes until the internal temperature reaches 165°F (74°C).

  • 8

    Once both chicken and vegetables are done, plate them together and drizzle any remaining date glaze over the chicken for an extra burst of flavor.