NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.5 cup cherry tomatoes

1 cup fresh spinach

0.5 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan to rest.

• 3

  In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they begin to blister and soften.

• 4

  While tomatoes cook, boil the potato gnocchi in a separate pot of salted water until they float to the surface, then drain immediately.

• 5

  Slice the rested chicken breast into bite-sized pieces.

• 6

  Reduce the skillet heat to low and stir in the basil pesto, Greek yogurt, and fresh spinach until the spinach is just wilted and the sauce is smooth.

• 7

  Fold the cooked gnocchi and sliced chicken back into the skillet, tossing gently to coat everything in the creamy pesto sauce.

• 8

  Serve immediately in a shallow bowl topped with a sprinkle of parmesan cheese.