This recipe is from Blue Apron. For full recipe with step by step photos please visit

  • Yields: Makes 2 Servings
  • Difficulty: Medium
  • Total: 35 minutes

Ingredients (8)

  • 5 to 6 Ounces Fingerlings Potatoes
  • 5 Ounces Haricots Verts
  • 4 Radishes
  • 1 Bunch Cilantro
  • 1 Belgian Endive
  • 1 Clove Garlic
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lime


  1. Prepare your ingredients: Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into 1/4-inch-thick discs. 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 though 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 1/4-inch thickness.
  3. For further instruction with a step by step photo guide please visit: