NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Low-Fat Ricotta

0.25 cup Whole Wheat Flour

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

PREPARATION

• 1

  In a bowl, combine the low-fat ricotta and whole wheat flour with a pinch of salt to form a smooth dough. If the mixture is too sticky, add a little more flour until a workable dough forms.

• 2

  Gently roll the dough into a long log on a lightly floured surface and slice into small, bite-sized pieces to create the gnocchi.

• 3

  Bring a large pot of water to a gentle boil and cook the gnocchi. They are ready when they float to the surface, then remove them with a slotted spoon and set aside.

• 4

  Meanwhile, season the chicken breast with salt, pepper, and any desired herbs. In a non-stick pan, add half the olive oil and sauté the minced garlic until fragrant. Add the chicken and drizzle with lemon juice, cooking until the chicken is cooked through and lightly golden on each side.

• 5

  In another pan, use the remaining olive oil to quickly sauté the fresh spinach and cherry tomatoes just until the spinach wilts and the tomatoes soften slightly.

• 6

  Combine the cooked gnocchi with the sautéed spinach and tomatoes, and then slice the chicken breast and layer it on top. Give everything a gentle toss to mix the flavors.

• 7

  Plate the dish and garnish with additional lemon zest or fresh herbs if desired before serving.