Thai Chicken Endive Boats
Impress your guests with these mouthwatering endive boats - with only 35 minutes of work! Bean sprouts, carrots and cilantro are tossed with seasoning then topped with chicken breast and creamy peanut sauce to make the ultimate exotic appetizer.
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Ingredients
- 1 5-oz boneless, skinless chicken breast
- 1/8 tsp sea salt
- 1/8 tsp fresh ground black pepper
- 1 1/2 cups bean sprouts
- 1 1/2 cups peeled and shredded carrots
- 1/2 cup fresh cilantro leaves, chopped
- 3 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 1 tbsp natural unsalted peanut butter
- 1 tbsp reduced-sodium soy sauce
- 1 1/2 tsp extra-virgin olive oil
- 1 tsp rice vinegar
- 2 large endive heads, trimmed and separated into leaves (about 18 leaves)
- 1/3 cup roasted unsalted peanuts, chopped
Preparation
- Preheat oven to 350°F. On a parchment-lined baking sheet, place chicken breast and season with salt and pepper. Bake for 25 minutes or until it reaches an internal temperature of 165°F. Set aside until cool enough to handle, then shred with a fork.
- Meanwhile, in a large bowl, combine bean sprouts, carrots, cilantro, lime and ginger. In a small bowl, whisk together peanut butter, soy sauce, oil and vinegar.
- Arrange endive leaves on a platter. Fill leaves with bean sprouts mixture. Top with chicken then drizzle peanut sauce over top. Garnish with peanuts.
Nutrition Information
- Serving Size 1 endive boat
- Calories 42
- Carbohydrate Content 3 g
- Cholesterol Content 4 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 55 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g