Chicken with Shallots, Dates, + Rosemary

I’ve literally made this chicken 15 times, and each time I make it I swear it tastes better and better.  Something about this flavor combination is amazing.  Also, I haven’t changed a single thing from the original recipe, so I can take no credit for its deliciousness.  Thanks to this lady, and her awesome food I’ve found a lot of amazing recipes.  And she is hilarious.  And she CrossFits.  Check out her website.  It will be well worth your time.  And go make this chicken!

  • 4 organic chicken breasts
  • 1 large shallot, peeled and thinly sliced
  • 7 medjool dates, pitted and chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
1.  Preheat oven to 375 and line a large oven safe dish with parchment paper.
2.  Place organic chicken breasts on parchment paper and evenly top with rosemary, shallots, and dates.
3.  Combine olive oil, balsamic, and apple cider vinegar in a small bowl.  Pour over chicken.
4.  Cook for 25-30 minutes, or until chicken is no longer pink.


*Use organic ingredients whenever possible.
**Recipe taken from Paleomg.