NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

100 grams Sweet Potato

20 grams Whole Wheat Flour

1 cup Fresh Spinach

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 Garlic Clove

PREPARATION

• 1

  Peel and cube the sweet potato, then steam or boil until very tender (about 10 minutes). Once soft, mash it until smooth.

• 2

  In a bowl, combine the mashed sweet potato with whole wheat flour. Mix until a dough forms. If too sticky, sprinkle a bit more flour. Divide the dough into small portions and gently roll each into a long rope before cutting into 1-inch pieces to form gnocchi.

• 3

  Season the chicken breast lightly with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until fully cooked and nicely browned. Remove from the skillet and slice into strips.

• 4

  In the same skillet, add the minced garlic (or finely chopped garlic clove) and sauté until fragrant, about 30 seconds. Add the homemade sweet potato gnocchi and toss gently to coat in the garlic-infused oil. Cook for 2-3 minutes until the gnocchi are slightly golden.

• 5

  Reduce heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce. Add fresh spinach and cook until just wilted.

• 6

  Plate the gnocchi and spinach mixture, then top with the sliced seared chicken. Garnish with a pinch of salt and pepper as desired.