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.

Prep Time
10 min
Cook Time
15 min
25 min


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