Braised Belgian Endive and Chicken Cutlets

I've been feeling a little uninspired in the kitchen lately...I think this recipe is just what I need to get my groove back lol

Braised Belgian Endive and Chicken Cutlets

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

INSTRUCTIONS:

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. 

Nutrients per serving (3 oz chicken and 1/4 cup endive): Calories: 146, Total Fat: 4.5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 8 g, Fiber: 3 g, Sugars: 0. 25 g, Protein: 21 g, Sodium: 67 mg, Cholesterol: 49 mg 

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