Jamie says: I had this vision of using dates on chicken for a while. Tonight, after a great 6-mile trail run with the triathlon team, I made it happen. K joined me in the kitchen and we made:
Orange Date Chicken with Artichoke Hearts, Parsnips, and Black Beans
- 1 bag (1 lb) parsnips
- 2 Tbsp extra virgin olive oil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sea salt
- 1 tsp fresh parsley
- 2/3 lb chicken cutlets (thinly sliced)
- 1/4 cup Tropicana 100% pure & natural orange juice with calcium & vitamin D
- 1/4 cup Sunsweet California chopped dates
- 1/2 Tbsp ginger
- one 14-oz can Vigo artichoke hearts
- 1 can Publix black beans in seasoned sauce
- Pre-heat oven to 375° F. Wash and slice parsnips and put in a 13 x 9 inch baking dish (i.e. Pyrex). Add about 1 1/2 Tbsp (reserving the other 1/2 Tbsp), thyme, rosemary, and sea salt. Wash fresh parsley and add. Mix well and bake for about 30 minutes or until soft.
- Rinse chicken and add to a saute pan. Pour orange juice on top. Add dates and ginger. Cook on low heat for about 7 minutes and then flip the chicken over to cook the other side and cook for an additional 7 minutes or until done.
- Drain artichoke hearts and put in a saute pan with remaining 1/2 Tbsp olive oil. Cook on low heat for about 12 minutes or until warm.
- Pour black beans in a bowl. Put a wet paper towel on top. Microwave for about 3 1/2 minutes or until warm. Drain beans.
- Serves: 2 (with some leftover parsnips and beans). Enjoy!
K and I really enjoyed the flavor of the chicken! The dates and orange juice gave it a sweet taste, and the ginger was a nice touch.
- Nutrition note: Go for the orange juice that has calcium and vitamin D added! In my vitamin D thesis study, about 86% of UF college students had vitamin D insufficiency or hypovitaminosis D status (<40 ng/ml). Vitamin D is important for bone health and muscle strength. It also has anti-inflammatory and is protective against many diseases, including cardiovascular disease.