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 tender, juicy chicken breast glazed with a subtly sweet date reduction, perfectly complemented by a medley of roasted carrots and parsnips. This dish balances sweet, savory, and earthy flavors for a satisfying, clean meal that's both vibrant in color and flavorfully enticing.

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NUTRITION

375kcal
Protein
37g
Fat
9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 pitted Date

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1 tsp Olive Oil

1/2 tsp Ginger Powder

1 tsp Balsamic Vinegar

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pitted date (mashed or finely chopped), balsamic vinegar, and ginger powder to create the sticky glaze.

  • 3

    Pat the chicken breast dry and lightly season with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast on both sides for about 2-3 minutes per side until lightly browned.

  • 5

    Brush the sticky date glaze generously over the chicken breast.

  • 6

    Toss the sliced carrots and parsnips with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    Place the seared chicken (still in the skillet if ovenproof, or transfer to a baking dish) alongside the vegetables in the oven. Roast for about 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve the chicken sliced with the roasted root vegetables on the side.

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 tender, juicy chicken breast glazed with a subtly sweet date reduction, perfectly complemented by a medley of roasted carrots and parsnips. This dish balances sweet, savory, and earthy flavors for a satisfying, clean meal that's both vibrant in color and flavorfully enticing.

NUTRITION

375kcal
Protein
37g
Fat
9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 pitted Date

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1 tsp Olive Oil

1/2 tsp Ginger Powder

1 tsp Balsamic Vinegar

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pitted date (mashed or finely chopped), balsamic vinegar, and ginger powder to create the sticky glaze.

  • 3

    Pat the chicken breast dry and lightly season with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast on both sides for about 2-3 minutes per side until lightly browned.

  • 5

    Brush the sticky date glaze generously over the chicken breast.

  • 6

    Toss the sliced carrots and parsnips with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    Place the seared chicken (still in the skillet if ovenproof, or transfer to a baking dish) alongside the vegetables in the oven. Roast for about 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve the chicken sliced with the roasted root vegetables on the side.