• 1 boneless, skinless chicken breast (about 6 ounces)
• 3 teaspoons extra-virgin olive oil
• Salt
• 1 large Belgian endive, quartered
• 5 pitted prunes, halved

Rub chicken with 1 teaspoon of the oil. Heat a grill pan or cast iron skillet over medium-high heat. Reduce heat to medium and grill chicken until browned and cooked through, about 5 minutes per side. Season with salt.

While chicken is cooking, cut small core from endive quarters and discard. In a medium skillet, heat remaining 2 teaspoons oil over medium heat. Add endive and prunes; cook, stirring occasionally, until endive is softened, about 5 minutes. Season with salt. Serve chicken over endive and prunes.