Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 639
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 45
- Dietary Fiber
- 13
- Sugar
- 5
- Protein
- 53
- Cholesterol
- 121
- Sodium
- 1341
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
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
Directions
- 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.