Belgian endive is an excellent source of vision-boosting vitamin A.
2 tsp olive oil
1 onion, very thinly sliced
6 oz cooked boneless skinless chicken breast and/or thigh meat
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp toasted pumpkin seed oil
1 Tbsp balsamic vinegar
Red or white Belgian endive leaves
- In a heavy, wide pan, heat the oil over low heat. Add the sliced onion and cook, stirring occasionally, for 30 minutes. (Add water as necessary to prevent burning as the onion caramelizes.)
- Slice the chicken and season with salt and pepper to taste. Place half the chicken in a bowl. Top with one-third of the onion.
- In a separate bowl, mix the pumpkin oil and balsamic vinegar. Spoon half of this dressing over the chicken mixture in the bowl.
- Place another layer of chicken in the bowl, followed by another third of the onion and the remaining dressing. Cover and refrigerate for 3 to 4 hours to allow to marinate.
- Arrange the spinach and endive on two plates. Put the chicken mixture on top. If any dressing is left in the bowl, drizzle it over the chicken. Top with remaining onion.
PER SERVING 288 calories, 28 g protein, 11 g carbohydrates, 4 g fiber, 4 g sugar, 15 g fat, 3 g saturated fat, 72 mg cholesterol, 171 mg sodium
Source: from our sister publication Diabetes Focus Fall 2014; Reprinted with permission from Delicious Diabetes Cooking for One or Two People, by Michelle Berriedale-Johnson (Robert Rose, 2014)