So Laura and I went out the other night with a bunch of girls. A girls night, if you must. We needed to dance. You know, do the usual Friday night cliche act. Get hammered, dance like idiots, sometimes on bars, then stumble our way to a cab and hope we still have our credit card on hand. Well, none of that happened. I was the DD. And none of my friends are that much of a mess. That was a lie.

It was at least fun. I got to watch drunk people try to dance and try to creep. Never a bad thing to witness. Dudes trying to dance on girls is hilarious. Hip thrusting is never sexy. But I guess drunk b*tches don’t know the difference between dancing and humping. So hump on, drunk men and women. Hump on. You entertain me while sober at the bar.

I ended the night by leaving early and eating a couple almond butter stuffed dates. It was stupid delicious. That’s my kind of late night drunk eating. Minus the being drunk part.

I successfully finished a wod today with muscle ups, without even shedding a tear. NBD. No, it’s actually a big deal. As soon as Jason told me I would be doing a wod with muscle ups in it, my heart sank. Doing muscle ups is heart breaking to me. Legit heart breaking. It must have been my PaleOMG black tank that pushed me through the wod. Must have been. Did you know you can buy these sweet ass tanks?! YES YOU CAN!! Just click that link!

My tennis shoes smell so inappropriate.

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Date and Shallot Rosemary Chicken

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5 from 41 reviews

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 4 large chicken breasts
  • 2 large shallots, peeled and thinly sliced
  • 57 medjool dates, pitted and diced
  • 3 large sprigs of fresh rosemary
  • 23 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon apple cider vinegar
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Pull out a large glass baking dish and place chicken in it.
  3. Top chicken off with your sliced shallots and dates.
  4. Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
  5. Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
  6. Bake for 25-30 minutes or until chicken is cooked through. No pink please.
  7. Consume.

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  1. VANESSA says:

    WAHOOOOOO!!!! love love love this! couldn’t find my shallots until after I put this in the oven so substituted with plain old yellow onion. It’s my fav! Best part was how simple it was to make. THANK YOU! Even my 4 & 7 year old boys loved it!

  2. Erika says:

    I want to marry this dish. Holy canolis, I never, ever would have thought the combo of these ingredients would be so flippin intoxicating. In fact, EVERY single recipe I have tried (in both your cookbooks) has been out of this world delish. Keep ‘Em coming and Thank You for sharing your creative kitchenry with all of us! You rock!

  3. Kensie says:

    I made this last night for my boyfriend’s family and everyone LOVED it. I had to admit it tasted wonderful. It is officially one of my favorite dishes to make. Thank you!!

  4. Jhuls @ The Not So Creative Cook says:

    This looks amazing!! I hope I could spare some dates for this – I really need to make this! Yum!

  5. Jhuls | The Not So Creative Cook says:

    Hello, Juli. How are you? I have tried this dish and it was amazing! I didn’t have fresh rosemary, so I used dried. Thanks for sharing!

  6. Donna says:

    Love this recipe it’s my go to!