Date and Nut Crusted Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Date and Nut Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Date and Nut Crusted Chicken with Roasted Root Vegetables

Savor tender chicken breast encrusted with a naturally sweet date and crunchy almond topping, accompanied by colorful roasted carrots and parsnips. This dish harmoniously combines savory, sweet, and nutty flavors, creating a delightful meal that is as visually appealing as it is nourishing.

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NUTRITION

486kcal
Protein
36.8g
Fat
15.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 medium Pitted Medjool Dates

2 tablespoons chopped Almonds

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 teaspoon Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, blend the pitted dates, chopped almonds, and minced garlic until a coarse paste forms.

  • 3

    Pat the chicken breast dry with a paper towel, then season with salt and pepper on both sides.

  • 4

    Spread the date and nut paste evenly over the top of the chicken breast to form a crust.

  • 5

    Toss the chopped carrots and parsnips in a bowl with the olive oil, salt, and pepper until well coated.

  • 6

    Place the crusted chicken breast on a lightly greased baking sheet and arrange the vegetables around it in a single layer.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from oven and let rest for a few minutes before serving.

Date and Nut Crusted Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Date and Nut Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Date and Nut Crusted Chicken with Roasted Root Vegetables

Savor tender chicken breast encrusted with a naturally sweet date and crunchy almond topping, accompanied by colorful roasted carrots and parsnips. This dish harmoniously combines savory, sweet, and nutty flavors, creating a delightful meal that is as visually appealing as it is nourishing.

NUTRITION

486kcal
Protein
36.8g
Fat
15.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 medium Pitted Medjool Dates

2 tablespoons chopped Almonds

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 teaspoon Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, blend the pitted dates, chopped almonds, and minced garlic until a coarse paste forms.

  • 3

    Pat the chicken breast dry with a paper towel, then season with salt and pepper on both sides.

  • 4

    Spread the date and nut paste evenly over the top of the chicken breast to form a crust.

  • 5

    Toss the chopped carrots and parsnips in a bowl with the olive oil, salt, and pepper until well coated.

  • 6

    Place the crusted chicken breast on a lightly greased baking sheet and arrange the vegetables around it in a single layer.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from oven and let rest for a few minutes before serving.