Chicken with Bitter Greens, Caramelized Pears & Shallots from Whole30 Cookbook
Serves 2 | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Pairing the sweetness of fruit—in this case, pears—with mildly bitter greens such as radic¬chio and escarole creates a wonderful balance of flavors.
Directions
Make the Pears: Preheat the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.
Make the Chicken: While the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.
Make the Salad: In a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.
Serve the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.
