Low-Carb Snack Idea: Chicken Endive Boats
For when you want a snack that’s a little different, these tasty bites are ready to serve in just 30 minutes.
| Servings | Prep Time |
| 4dozen | 30min. |
| Servings | Prep Time |
| 4dozen | 30min. |
Ingredients
- 1/2 lb. boneless skinless chicken breasts cut into 1/4-inch cubes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup fennel bulb chopped
- 2 tsp olive oil
- 1 tbsp green onion chopped
- 1/2 tsp fresh rosemary minced
- 1 medium apple chopped
- 1/4 cup pecans chopped
- 1 tbsp fresh parsley minced
- 1 tbsp lime juice
- 3 heads Belgian endive separated into leaves
- 1 cup (6 ounces) dark chocolate chips
- 1/3 cup blackberry spreadable fruit seedless
- 1/4 cup balsamic vinegar
Servings: dozen
Units:
|
Ingredients
Servings: dozen
Units:
|
Instructions
- Sprinkle chicken with salt and pepper. In a large skillet, sauté chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat.
- In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves.
- In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.
Recipe Notes
Nutrition facts per 1 appetizer: 40 calories, 2g fat (1g saturated fat), 3mg cholesterol, 23mg sodium, 5g carbohydrate (4g sugars, 1g fibre), 2g protein.
