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Rosemary Chicken with Dates & Shallots

This is a favorite recipe in our home, it’s light, uses fresh ingredients, and is a great way to reset your weekly dinner menu! Great for leftovers if you don’t finish the entire meal in one sitting!

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ingredients:
4 Large Chicken Breasts
2 Large Shallots, Peeled and thinly Sliced
5-7 Fresh Medjool Dates (But we usually use more!) pitted and sliced
3 Large sprigs of fresh Rosemary
2-3 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Apple Cider Vinegar
S&P to Taste

1. Preheat Oven to 375 degrees
2. Use Large Glass Baking Dish, or a cooking dish with 1.5-2 inch rim
3. Place chicken breasts in it side by side and top with sliced shallots and dates
4. Pull rosemary off one of the sprigs and toss over chicken, place the two additional rosemary sprigs around the chicken (still on the stem)
5. Finish off by pouring olive oil, balsamic vinegar, and apple cider vinegar over the chicken and toppings, and finish with salt and pepper
6. Bake for 25-30 minutes or until chicken is cooked through
7. Enjoy!

This recipe is Paleo Friendly from Paleomg.com

2 Comments

  1. Made this dish tonite for dinner. Loved it! Added 10 dates just because!😁Definitely going to keep this recipe!

  2. Made this dish tonite for dinner. Loved it! Added 10 dates just because!😁Definitely going to keep this recipe!

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