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 the balance of savory chicken with a sticky, naturally sweet date glaze, paired with tender roasted root vegetables. This comforting dish features juicy chicken breast harmoniously complemented by the earthy flavors of carrots and parsnips, all lightly caramelized with a drizzle of olive oil and aromatic seasonings.

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NUTRITION

330kcal
Protein
34.8g
Fat
8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Medjool Date

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small saucepan, add the Medjool date and 1-2 tablespoons water. Simmer over low heat until the date softens, then mash it into a smooth glaze. Stir in garlic powder, and season with salt and pepper.

  • 3

    Season the 5 oz chicken breast with a pinch of salt and pepper. Brush half of the date glaze over the chicken.

  • 4

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or chunks. Toss them with olive oil, a pinch of garlic powder, salt, and pepper.

  • 5

    Place the chicken on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the preheated oven for about 20-25 minutes. Halfway through, turn the vegetables for even roasting and brush the chicken with the remaining date glaze.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slightly caramelized edges, remove from the oven.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted root vegetables.

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 the balance of savory chicken with a sticky, naturally sweet date glaze, paired with tender roasted root vegetables. This comforting dish features juicy chicken breast harmoniously complemented by the earthy flavors of carrots and parsnips, all lightly caramelized with a drizzle of olive oil and aromatic seasonings.

NUTRITION

330kcal
Protein
34.8g
Fat
8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Medjool Date

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small saucepan, add the Medjool date and 1-2 tablespoons water. Simmer over low heat until the date softens, then mash it into a smooth glaze. Stir in garlic powder, and season with salt and pepper.

  • 3

    Season the 5 oz chicken breast with a pinch of salt and pepper. Brush half of the date glaze over the chicken.

  • 4

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or chunks. Toss them with olive oil, a pinch of garlic powder, salt, and pepper.

  • 5

    Place the chicken on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the preheated oven for about 20-25 minutes. Halfway through, turn the vegetables for even roasting and brush the chicken with the remaining date glaze.

  • 7

    Once the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slightly caramelized edges, remove from the oven.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted root vegetables.