Gluten Free Date Glazed Baked Chicken Breasts and Sweet Potatoes

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Chicken breasts can easily dry out when baked. However, I have created a delicious, one-dish solution. Imagine the flavors of date and balsamic vinegar, among other flavor ingredients infused into white sweet potatoes and chicken breasts. This is my new favorite potato recipe! A sweet treasure everyone will love. This is a wonderful alcohol-free alternative to chicken marsala.

Make things easy on yourself and use a paper plate to dredge the chicken. That’s one less dish to wash! I tried to make this dish an all-in-one casserole.

This recipe is available to everyone.

Gluten Free Date Glazed Baked Chicken Breasts and Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Makes 4 servings

Gluten Free Date Glazed Baked Chicken Breasts and Sweet Potatoes

The chicken tastes like chicken marsala without the wine. The potatoes are a buttery goodness with tons of flavor. Combine then and you have heaven!

Ingredients:

    For the Potatoes:
  • 1 tablespoon olive oil
  • 2 medium (1-3/4 pounds) sweet potatoes (red, yellow or white), peeled and diced into 3-4 to 1-inch cubes
  • 1 red bell pepper, sliced and cut in half
  • 1 small yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2-1/2  tablespoons olive oil
  • 2-1/2 tablespoons unsalted butter (or dairy-free spread)
  • For the Chicken:
  • 2 (1-1/4 pounds) boneless skinless chicken breasts, sliced in half, lengthwise
  • 2/3 cup brown rice flour
  • 1 teaspoon ground paprika
  • Salt and pepper to taste
  • For the Date Glaze:
  • 1/4 cup pure date syrup (Date Lady
  • 1/4 cup extra-light olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400ºF. Oil a 9 x 13-inch baking dish; set aside.
  2. Add the potatoes, bell peppers, onion, garlic to the prepared baking dish. Drizzle with the oil and toss to coat; Sprinkle the top with about 1/2 teaspoon paprika and toss again. Bake on the center rack of the oven for 20 minutes.
  3. While the potatoes bake, prepare the chicken: In a shallow bowl or plate, combine the rice flour, 1 teaspoon paprika, and salt and pepper, to taste. Dredge the chicken breasts in the flour mixture; set aside.
  4. In a cup, whisk together the date syrup, oil, vinegar, garlic powder, salt, and pepper. Baste both sides of the dredged chicken with this mixture.
  5. After 20 minutes of baking the potatoes, stir the potatoes and add dots of butter on top and lay the chicken on top. Bake 25 minutes at 400ºF.
  6. Increase the temperature to high broil for 7 - 8 minutes or until the chicken reaches your desired brownness. Much more than that will cause the chicken to dry out too much.
  7. Flip the chicken over, baste with additional glaze, and broil for an additional 7 - 8 minutes.

Tips

*For Grain-Free: *Omit the dredging of the chicken.

For Yeast-Free: Omit the vinegar.

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