Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham Recipe

Name: Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 4 (4-ounce) boneless skinless chicken breast halves; Salt and freshly ground black pepper; 1 tablespoon salt-free lemon and herb seasoning; 1 (14-ounce) can water-packed artichoke hearts, drained; 1 packed cup basil leaves; 2 cloves garlic, peeled; 1/2 cup reduced-sodium chicken broth, or more as needed; 2 tablespoons olive oil; 2 tablespoons grated Pecorino Romano or Parmesan; 2 teaspoons olive oil; 1 cup diced lean baked ham; 1 pound kale, chopped; 1 (15-ounce) can pink beans, rinsed and drained; 1/2 cup reduced-sodium chicken broth; Salt and freshly ground black pepper

Servings: persons

2 teaspoons olive oil
4 (4-ounce) boneless skinless chicken breast halves
Salt and freshly ground black pepper
1 tablespoon salt-free lemon and herb seasoning
1 (14-ounce) can water-packed artichoke hearts, drained
1 packed cup basil leaves
2 cloves garlic, peeled
1/2 cup reduced-sodium chicken broth, or more as needed
2 tablespoons olive oil
2 tablespoons grated Pecorino Romano or Parmesan
2 teaspoons olive oil
1 cup diced lean baked ham
1 pound kale, chopped
1 (15-ounce) can pink beans, rinsed and drained
1/2 cup reduced-sodium chicken broth
Salt and freshly ground black pepper

1
Heat oil in a large skillet over medium heat.
2
Season chicken all over with salt and black pepper.
3
Season with lemon and herb seasoning.
4
Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
5
Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese.
6
Process until smooth, adding more broth, if necessary, to create a thick sauce.
7
Transfer chicken to a serving platter and top with pesto.
8
Heat oil in a large skillet over medium heat.
9
Add ham and cook 2 minutes, until golden brown.
10
Add kale, beans and broth, cover and steam 5 minutes, until kale is tender.
11
Season, to taste, with salt and black pepper.
12
Serve kale alongside chicken.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 (4-ounce) boneless skinless chicken breast halves, Salt and freshly ground black pepper, 1 tablespoon salt-free lemon and herb seasoning, and more.

Yes, Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham

How did you like this recipe?

Frequently Asked Questions