Braised Belgian Endive and Chicken Cutlets Clean Eating
Elevate your weeknight dinner game with this *Braised Belgian Endive and Chicken Cutlets Clean Eating* recipe—a flavorful yet wholesome dish that proves healthy eating can be indulgent. Tender, golden-seared chicken cutlets are nestled alongside caramelized Belgian endives, all gently braised in a fragrant mixture of low-sodium chicken broth, a hint of white wine, garlic, and fresh thyme. The endives offer a subtle, pleasantly bitter sweetness that pairs beautifully with the bright notes of lemon juice and the savory depth of the broth. With simple, nutrient-rich ingredients and a cooking time of just 40 minutes, this dish is perfect for a clean-eating lifestyle without sacrificing flavor. Garnish with fresh parsley and serve as-is for a light, satisfying meal or alongside a side of quinoa or mashed cauliflower for a complete dinner. Perfect for those who crave culinary sophistication while staying health-conscious!
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Recipe Information
Ingredients
- 4 pieces Chicken breast cutlets
- 4 whole Belgian endives
- 2 tablespoons Olive oil
- 1 cup Chicken broth (low sodium)
- 0.25 cup White wine (optional, substitute with broth if desired)
- 1 medium Shallot
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 2 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Trim the ends of the Belgian endives and halve them lengthwise. Set aside.
Finely mince the shallot and garlic. Set aside.
Season the chicken cutlets on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken cutlets and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
Add the remaining tablespoon of olive oil to the skillet. Lower the heat to medium-low and add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant.
Place the halved Belgian endives in the skillet, cut side down. Cook for 2-3 minutes, letting them caramelize slightly.
Pour in the chicken broth and white wine (if using). Add the thyme sprigs and lemon juice. Bring the liquid to a simmer.
Return the chicken cutlets to the skillet, nestling them among the endives. Cover the skillet with a lid and allow everything to braise for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the endives are tender.
Remove the thyme sprigs before serving. Taste the broth and adjust seasoning with additional salt or lemon juice if needed.
Serve the chicken cutlets and braised Belgian endives on plates, spooning some of the flavorful broth over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 2.7 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
