This lemony bean, chicken and pesto broth is a fresh, healthy and comforting dish you can prepare in a few simple steps
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Greek |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 749 |
| Fat | 38g |
| Protein | 72.8g |
| Carbs | 32.4g |
| Sugars | 3.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFAdd a generous drizzle of olive oil to a large pot or pan over a medium heat. Once the oil is hot, add the chicken breast fillets and fry for 3 minutes on either side, until golden brown.
Once the chicken has browned, add the 2 peeled and finely sliced garlic cloves and fry for another 1 minute.
Pour the chicken stock into the pan and cover with a lid. Reduce to a low heat and leave to simmer for 15 minutes.
Transfer the fillets to a plate and, using two forks, tear them into small, bite-sized pieces.
Return the shredded chicken to the pot and add the kale (picked from the stems), pesto and the drained cannellini beans. Leave to simmer for a final 5 minutes.
Add the lemon juice and season with salt and pepper.
Serve with a sprinkling of shaved parmesan cheese.
