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

Total Time:
30 min
10 min
20 min

4 servings

  • 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
  • For the Braised Kale:
  • 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
Watch how to make this recipe. For the Braised Kale:
  • Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.

  • Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

To make kale:
  • Heat oil in a large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper. Serve kale alongside chicken.

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    This recipe is featured in:

    Weeknight Dinners: Spring