Chicken Broth
with Pesto, Kale and Beans
Instructions
1 Fry
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.
2 Prep
Meanwhile, boil the measured water 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 chicken stock, 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.
6 Serve
Serve the chicken broth in bowls with a generous squeeze of lemon juice. Garnish with the grated Parmesan.
Tips for fussy eaters
Replace the kale with leek or cabbage.
Pro tip
For extra easy pulling, simmer the chicken for even longer.
While this broth is filling and wholesome, it's also low in carbs and calories!
Cooking Time: 25 min
Cals 582 · Prot 52 · Carbs 31 · Fat 24
Ingredients
While this broth is filling and wholesome, it's also low in carbs and calories!
Cooking Time: 25 min
Cals 582 · Prot 52 · Carbs 31 · Fat 24
Instructions
1 Fry
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.
2 Prep
Meanwhile, boil the measured water 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 chicken stock, 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.
6 Serve
Serve the chicken broth in bowls with a generous squeeze of lemon juice. Garnish with the grated Parmesan.
Tips for fussy eaters
Replace the kale with leek or cabbage.
Pro tip
For extra easy pulling, simmer the chicken for even longer.
Ingredients
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