Chicken Broth

with Pesto, Kale and Beans

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Instructions

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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.

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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.

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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.

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4 Shred chicken

Transfer the chicken breast to a plate and, using two forks, pull the chicken until it's fully shredded.

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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.

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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

Number of people

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 800 ML
Chicken stock cube 1 Piece
Lemon 1 Piece
Parmesan 45 Grams
Kale 100 Grams
White beans 240 Grams
Garlic powder 4 Grams
Green pesto 50 Grams
Black pepper 0.5 Tsp

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

photo

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.

photo

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.

photo

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.

photo

4 Shred chicken

Transfer the chicken breast to a plate and, using two forks, pull the chicken until it's fully shredded.

photo

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.

photo

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

Number of people

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 800 ML
Chicken stock cube 1 Piece
Lemon 1 Piece
Parmesan 45 Grams
Kale 100 Grams
White beans 240 Grams
Garlic powder 4 Grams
Green pesto 50 Grams
Black pepper 0.5 Tsp
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