Braised Belgian Endive and Chicken Cutlets

Raw endive has a refreshingly bitter flavor, but grilling or braising the red, mineral-rich leaves brings out their natural sweetness.

Nutritional Bonus: Belgian endive is a rich source of minerals including potassium, calcium and magnesium, which may help reduce inflammation, strengthen bones and increase the absorption of calcium.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp olive oil
  • 3/4 lb boneless, skinless chicken breast
  • Fresh ground black pepper, to taste
  • 2 tsp finely chopped fresh thyme
  • 4 heads Belgian endive, cored and cut into 1/2-inch-thick slices
  • 2 tsp raw honey
  • 1 tbsp fresh lemon juice
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp chopped Italian parsley


  1. Heat oil in a large skillet on high. Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. Remove from pan and reserve.
  2. In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes. Return chicken to skillet, add parsley and toss until chicken is coated with pan juices. Serve immediately.

Nutrition Information

  • Serving Size: 3 oz chicken and 1/4 c endive
  • Calories: 146
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 49 mg
  • Fat Content: 45 g
  • Fiber Content: 3 g
  • Protein Content: 21 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 67 mg
  • Polyunsaturated Fat Content: 1 g