NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup part-skim ricotta cheese

1 large egg

3 tbsp whole wheat flour

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with 0.125 tsp salt and 0.125 tsp pepper, then pan-sear in a non-stick skillet until golden and cooked through before slicing into strips.

• 2

  In a medium bowl, stir together the ricotta cheese, egg, parmesan cheese, and whole wheat flour until a uniform, soft dough forms.

• 3

  Bring a pot of water to a gentle boil and drop small spoonfuls of the ricotta mixture into the water, cooking until they float to the surface, about 2 minutes.

• 4

  While the gnocchi cook, heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Use a slotted spoon to transfer the cooked gnocchi directly into the skillet, then add the sliced chicken, baby spinach, lemon zest, and lemon juice.

• 6

  Gently toss the mixture for 1 minute until the spinach is wilted and the gnocchi are coated, seasoning with the remaining salt and pepper before serving.