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Pan-Grilled Chicken Thighs With Endive, Radicchio, Carrots, and Olives

Pan-Grilled Chicken Thighs With Endive, Radicchio, Carrots, and Olives


  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 teaspoons za'atar (a Middle Eastern herb blend)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 1 teaspoon honey
  • 1 radicchio, cored and sliced
  • 2 Belgian endives, cut into 1-inch slices
  • 4 purple carrots, shaved into ribbons with a vegetable peeler
  • 6 Peppadew peppers, thinly sliced
  • 8 Castelvetrano olives, pitted and quartered


  1. Heat a grill pan over medium heat. Rub chicken with 2 teaspoons oil, then rub with za'atar. Sprinkle with salt and pepper and place in the pan. Grill until nicely browned and cooked through, turning occasionally, about 15 minutes. Transfer to a cutting board and let rest.
  2. Whisk together vinegar, honey, remaining 1 tablespoon oil, and a pinch each of salt and pepper in a large bowl. Add radicchio, endive, carrots, peppers, and olives and toss until well coated.
  3. Slice the chicken into strips and add to the bowl along with any accumulated juices. Toss and divide among plates. Serve immediately.

Nutrition Information

Per serving: 261 kcal cal., 12 g fat (2.2 g sat. fat), 14 g carb., 4 g fiber, 24 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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