Chicken Paillards topped with Endive, Radishes & Haricots Verts

Chicken Paillards

topped with Endive, Radishes & Haricots Verts

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Belgian endive is a prize vegetable not just because of its smooth, crunchy leaves and unique tangy flavor, but also because it’s one of the most difficult vegetables in the world to grow. The two-step process involves growing the roots in a field, then growing the leaves in a dark cellar. Like white asparagus that’s also grown in the dark, endives maintain their pale color due to a lack of sunlight.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken Paillards topped with Endive, Radishes & Haricots Verts
Title
  • 5 to 6 oz Fingerling Potatoes
  • 5 oz Haricots Verts
  • 4 Radishes
  • 1 bunch Cilantro
  • 1 Belgian Endive
  • 1 clove Garlic
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lime
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into ¼-inch-thick discs. Trim the stems off the haricots verts. Trim and thinly slice the radishes. Roughly chop the cilantro. Separate the leaves of the endive. Peel and mince the garlic, smashing until it resembles a paste.
Prepare the chicken:
2 Prepare the chicken:
With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even ¼–inch thickness.
Cook the haricot verts & potatoes:
3 Cook the haricot verts & potatoes:
Fill a medium bowl with ice water. Add the haricots verts to the pot of boiling water. Cook 2 to 4 minutes, or until bright green and tender-crisp. With a slotted spoon, transfer the haricots verts to the ice water, leaving the pot of water boiling. Add the potatoes to the still boiling water and cook 6 to 7 minutes, or until tender when pierced with a fork. Drain thoroughly.
Cook the chicken:
4 Cook the chicken:
While the potatoes boil, cook the chicken. Season the chicken all over with salt and pepper. In a large pan, heat some olive oil on medium-high until hot. Add the chicken and cook 2 to 4 minutes per side, or until cooked through.
Make the dressing:
5 Make the dressing:
In a small bowl, whisk together the juice of half the lime, the garlic paste, and about 2 tablespoons of olive oil. Season with salt and pepper to taste.
Dress the vegetables & enjoy:
6 Dress the vegetables & enjoy:
Drain the haricots verts and add them to a large bowl, along with the drained potatoes, radishes, endive, and cilantro. Season the vegetables with salt and pepper. Add a few spoonfuls of the dressing (you may have extra dressing) and toss to coat. Place a piece of chicken on each of 2 plates. Top each piece of chicken with the dressed vegetables. Enjoy!

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Chicken Paillards

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into ¼-inch-thick discs. Trim the stems off the haricots verts. Trim and thinly slice the radishes. Roughly chop the cilantro. Separate the leaves of the endive. Peel and mince the garlic, smashing until it resembles a paste.
2 Prepare the chicken:
With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even ¼–inch thickness.
Prepare the chicken:
Cook the haricot verts & potatoes:
3 Cook the haricot verts & potatoes:
Fill a medium bowl with ice water. Add the haricots verts to the pot of boiling water. Cook 2 to 4 minutes, or until bright green and tender-crisp. With a slotted spoon, transfer the haricots verts to the ice water, leaving the pot of water boiling. Add the potatoes to the still boiling water and cook 6 to 7 minutes, or until tender when pierced with a fork. Drain thoroughly.
4 Cook the chicken:
While the potatoes boil, cook the chicken. Season the chicken all over with salt and pepper. In a large pan, heat some olive oil on medium-high until hot. Add the chicken and cook 2 to 4 minutes per side, or until cooked through.
Cook the chicken:
Make the dressing:
5 Make the dressing:
In a small bowl, whisk together the juice of half the lime, the garlic paste, and about 2 tablespoons of olive oil. Season with salt and pepper to taste.
6 Dress the vegetables & enjoy:
Drain the haricots verts and add them to a large bowl, along with the drained potatoes, radishes, endive, and cilantro. Season the vegetables with salt and pepper. Add a few spoonfuls of the dressing (you may have extra dressing) and toss to coat. Place a piece of chicken on each of 2 plates. Top each piece of chicken with the dressed vegetables. Enjoy!
Dress the vegetables & enjoy:
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