Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2474 / 593
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast with a pinch of salt and cook for 5 min on either side until golden.
Meanwhile, boil the measuredwater and dissolve the chicken stock cube in it. Slice the lemon into wedges. Grate the Parmesan. Strip the kale from its stem. Drain and rinse the white beans.
3 Add and simmer
Once the chicken is browned, add the garlic powder to the pan and fry for 30 sec. Add the chickenstock, reduce the heat to medium-low and leave to simmer for 15 min.
4 Shred chicken
Transfer the chicken breast to a plate and, using two forks, pull the chicken until it's fully shredded.
5 Finish broth
Return the shredded chicken to the pan with the white beans, kale and pesto and cook for 2 min. Season with freshly ground black pepper.
Serve the chickenbroth in bowls with a generous squeeze of lemon juice. Garnish with the grated Parmesan.