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

Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham
16 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
  • 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
Nutrition
639
32% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

49% 32

Saturated

26% 5

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

15% 45

Carbs (net)

- 31

Fiber

53% 13

Sugars

- 5

Sugars, added

- 0

Protein

105% 53

Cholesterol

40% 121

Sodium

56% 1341

Calcium

35% 346

Magnesium

39% 163

Potassium

37% 1731

Iron

58% 10

Zinc

36% 4

Phosphorus

84% 586

Vitamin A

66% 597

Vitamin C

153% 138

Thiamin (B1)

59% 1

Riboflavin (B2)

42% 1

Niacin (B3)

93% 15

Vitamin B6

120% 2

Folate equivalent (total)

62% 248

Folate (food)

- 248

Folic acid

- 0

Vitamin B12

35% 1

Vitamin D

3% 0

Vitamin E

34% 5

Vitamin K

707% 849

Sugar alcohols

- 0

Water

- 357
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