Ingredients Jump to Instructions ↓

  1. 4 (4-ounce) boneless skinless chicken breast halves

  2. 1 tablespoon salt-free lemon and herb seasoning

  3. 1 (14-ounce) can water-packed artichoke hearts, drained

  4. 1 packed cup basil leaves

  5. 2 cloves garlic , peeled

  6. 1/2 cup reduced-sodium chicken broth, or more as needed

  7. 2 tablespoons olive oil

  8. 2 tablespoons grated Pecorino Romano or Parmesan

  9. 2 teaspoons olive oil

  10. 1 cup diced lean baked ham

  11. 1 pound kale, chopped

  12. 1 (15-ounce) can pink beans, rinsed and drained

  13. 1/2 cup reduced-sodium chicken broth

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. 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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