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

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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