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Gluten-Free

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.

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Joanne Tsakos

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.

Servings
4
Prep Time
10 min
Cook Time
15 min
Duration
25 min

Ingredients

  • 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

Preparation

  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
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g