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.
Date and Shallot Rosemary Chicken
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 large chicken breasts
- 2 large shallots, peeled and thinly sliced
- 5–7 medjool dates, pitted and diced
- 3 large sprigs of fresh rosemary
- 2–3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Pull out a large glass baking dish and place chicken in it.
- Top chicken off with your sliced shallots and dates.
- Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
- Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through. No pink please.
- Consume.
Scrum-didly-umtios !
Made this tonight. AMAZE. BALLS.
Made this for dinner tonight and hubby said it was the best chicken he ever had. I followed the directions to a T. Something amazing happens to the dates while cooking and the shallots add a mild onion flavour. I hope you are working on a cookbook because folks think I can cook because of your website recipes (we had the chili lime sweet potato wedges as a side, also yummy!)
I baked the chicken with just salt and pepper and used the rest of the ingredients to make a date/shallot jam that we spooned over the chicken. Delish and quick.
Great recipe! I’ve never cooked a dish with dates before, so I was pleasantly surprised. My chicken was a little thicker and had been previously frozen, so I needed closer to 40 minutes to complete, but still came out great. Also, I found I needed a 9X13 pan to fit everything well. Can’t wait to try something else on the site!
Your recipes are amazing! I have tried about 5 so far and some of them have become regulars at my house. Thank you so much for posting them! Can’t wait to try this one this weekend!
Just curious.. I know must cooking with EVOO is a paleo-no-no, but i see you use it in this recipe (I’ve made about a million of your recipes, so i count this as rare.. ps if it weren’t for you I would have stopped the paleo diet a long time ago). At what temperature is it still considered ok to use olive oil when cooking? obviously raw is cool, but i was just wondering at what temp you’re allowed to heat to (specifically oven-wise)? Seeing that you’re the paleo goddess and all..
I’m not sure what the burning point is, i’m sorry about that.
Juli, has anyone ever told you that you’re a paleOMGenius? I’m a new fan since my hubs started doing paleo due to cranky guts. At first I was not on board at all since the recipes I was using were totally bland. And then he found you and the clouds parted and food tasted good again. Anyway, this recipe was a big hit with us and 2/3 of our kids. (Don’t worry about the one who didn’t dig it, girlfriend is picky to the max.)Thank you, thank you, thank you for creating awesome paleo recipes. (I also lurv your journaling/stories, you have a great voice.)
Made this over the weekend, and have been eating it for lunch this week. Every day it gets better and better. Super moist, tender, flavorful. Soooo good. This is going to be a weekly staple! 🙂
Making this tonight! Cant Wait!!