Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Orange Date Chicken with Artichoke Hearts, Parsnips, and Black Beans September 8, 2010

Orange Date Chicken with Artichoke Hearts, Parsnips, and Black Beans

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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