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

Name: Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams water-packed artichoke hearts, drained; 237 milliliters packed cup basil leaves; 2 cloves garlic, peeled; 237 milliliters diced lean baked ham; 454 grams kale, chopped; 1 Tbsp salt-free lemon and herb seasoning; 118 milliliters reduced-sodium chicken broth, or more as needed; 118 milliliters reduced-sodium chicken broth; 425 grams pink beans, rinsed and drained; 2 Tbsps olive oil; 2 teaspoons olive oil; 2 Tbsps grated Pecorino Romano or Parmesan; 4 servings Salt and freshly ground black pepper; 454 grams boneless skinless chicken breast halves

Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham might be just the main course you are searching for. Watching your figure? This gluten free recipe has 638 calories, 49g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up water-packed artichoke hearts, lemon and herb seasoning, pink beans, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning.

Ingredients you will need

Salt And Pepper

Seasoning

Whole Chicken

Lemon

Cooking Oil

Equipment you will use

Frying Pan

Place in hot pan and cook 3 to 4 minutes per side, until cooked through.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Artichoke Hearts