Chicken with artichoke pesto and braised kale with pink beans and ham

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tsps olive oil
4 (110g) boneless skinless chicken breast halves
Salt and freshly ground black pepper
1 tbsp salt-free lemon and herb seasoning
1 (390g) tin water-packed artichoke hearts, drained
1 packed cup basil leaves
2 cloves garlic, peeled
120ml reduced-sodium chicken stock, or more as needed
2 tbsps olive oil
2 tbsps grated Pecorino-Romano or Parmesan cheese

For the braised kale

2 tsps olive oil
175g diced lean baked ham
450g kale, chopped
1 (430g) tin pink beans, rinsed, drained
120ml cup reduced-sodium chicken stock
Salt and freshly ground black pepper
1) Heat oil in a large skillet over medium heat.

2) Season chicken all over with salt and black pepper. Season with lemon and herb seasoning.

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

4) Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 120ml chicken stock, oil and cheese. Process until smooth, adding more stock, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

5) To make the kale, heat oil in a large skillet over medium heat. Add ham and cook for 2 minutes, until golden brown. Add kale, beans and stock, 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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