Sticky Date-Caramel 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-Caramel Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Caramel Chicken with Roasted Root Vegetables

Savor a delightful balance of savory chicken glazed in a sticky date-caramel reduction paired with a medley of roasted root vegetables. This dish offers tender, juicy chicken with a subtly sweet glaze, harmonizing perfectly with caramelized carrots and parsnips, creating a satisfying, nutrient-rich meal.

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NUTRITION

397kcal
Protein
40.4g
Fat
9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 Medjool Date (24g)

1 tsp Balsamic Vinegar (5g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 Garlic Clove (3g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot and parsnip into uniform pieces. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, finely chop the medjool date and mince the garlic.

  • 5

    In a small saucepan, combine the chopped date, balsamic vinegar, garlic, and a splash of water. Simmer over low heat, stirring occasionally until the mixture thickens into a sticky caramel-like sauce.

  • 6

    Season the chicken breast with salt and pepper. Sear it in a non-stick skillet over medium-high heat for about 2-3 minutes on each side until golden.

  • 7

    Lower the heat to medium and pour the sticky date-caramel sauce over the chicken. Continue cooking for an additional 5-6 minutes, spooning the sauce over the chicken until it is cooked through.

  • 8

    Plate the chicken alongside the roasted root vegetables and drizzle any remaining sauce over the top.

Sticky Date-Caramel 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-Caramel Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Date-Caramel Chicken with Roasted Root Vegetables

Savor a delightful balance of savory chicken glazed in a sticky date-caramel reduction paired with a medley of roasted root vegetables. This dish offers tender, juicy chicken with a subtly sweet glaze, harmonizing perfectly with caramelized carrots and parsnips, creating a satisfying, nutrient-rich meal.

NUTRITION

397kcal
Protein
40.4g
Fat
9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 Medjool Date (24g)

1 tsp Balsamic Vinegar (5g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 Garlic Clove (3g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot and parsnip into uniform pieces. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, finely chop the medjool date and mince the garlic.

  • 5

    In a small saucepan, combine the chopped date, balsamic vinegar, garlic, and a splash of water. Simmer over low heat, stirring occasionally until the mixture thickens into a sticky caramel-like sauce.

  • 6

    Season the chicken breast with salt and pepper. Sear it in a non-stick skillet over medium-high heat for about 2-3 minutes on each side until golden.

  • 7

    Lower the heat to medium and pour the sticky date-caramel sauce over the chicken. Continue cooking for an additional 5-6 minutes, spooning the sauce over the chicken until it is cooked through.

  • 8

    Plate the chicken alongside the roasted root vegetables and drizzle any remaining sauce over the top.