Pan-seared chicken breasts with crunchy radish salad

Indulge in a succulent blend of flavors with pan-seared chicken paired with a refreshing radish salad for a delightful culinary experience.

Ingredients:

• oz. radishes (such as red, icicle, watermelon, or daikon)
• Kosher salt, freshly ground pepper
• scallions
• Tbsp. white wine vinegar
• Tbsp. drained prepared horseradish
• tsp. Dijon mustard
• cup plus 3 Tbsp. extra-virgin olive oil
• skinless, boneless chicken breasts (about 12 oz. total)

Instructions:

1. Remove the green stems from 12 ounces of radishes (like red, icicle, watermelon, or daikon); either compost them or save for another purpose. If the radishes are small, cut them into quarters; if they are larger, cut them into half-inch pieces. Place the radishes in a medium bowl and season with a generous amount of kosher salt and freshly ground pepper. Using your hands, gently toss the radishes, slightly pressing to help dissolve some salt and release some juices, for about 1 minute.
2. Cut the top 3 inches off 6 scallions, then trim the root ends and discard. Thinly slice the scallions and add them to the bowl with the radishes; mix well. Set aside.
3. In a small bowl, whisk together 2 tablespoons of white wine vinegar, 1 tablespoon of prepared horseradish, and 2 teaspoons of Dijon mustard until combined. Gradually whisk in 1/4 cup of extra-virgin olive oil, whisking continuously until the vinaigrette is emulsified. Season the vinaigrette with salt and pepper.
4. Drizzle half of the vinaigrette over the radish salad and toss to cover. Divide the remaining vinaigrette between two plates.
5. Take 2 skinless, boneless chicken breasts (approximately 12 ounces total) and place them between two sheets of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken breasts until they are about 1/4 inch thick. Season both sides with salt and pepper.
6. In a large skillet, heat the remaining 3 tablespoons of extra-virgin olive oil over medium-high heat. Place the chicken breasts in the skillet and press down firmly with a spatula to ensure even contact with the pan. Cook without moving them until the chicken develops a deep golden brown crust on the bottom and there is a cooked ring around the edge, around 5 minutes. (Cooking the chicken mostly on one side helps with browning while preventing overcooking.)
7. Flip the chicken over and cook until the second side is lightly golden brown and the chicken is just cooked through, approximately 2 minutes.
8. Place a chicken breast on each plate with vinaigrette and let them rest for 5 minutes to allow the juices to redistribute. Transfer the chicken to a clean cutting board and slice each breast crosswise into 4 or 5 pieces. Return the slices to the plates. Spoon the radish salad over and around the chicken, ensuring to include all the vinaigrette.

Summary:

• Calories: 1587 kcal
• Fat: 110 g
• Protein: 127 g
• Carbs: 20 g
• Potassium: 2894 mg
• Magnesium: 212 mg