NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup cherry tomatoes

0.25 cup nonfat greek yogurt

1 tbsp basil pesto

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cherry tomatoes with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 2

  Roast the tomatoes for 12 minutes until they are blistered and slightly charred.

• 3

  While the tomatoes roast, bring a medium pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden brown and cooked through.

• 5

  Add the minced garlic and baby spinach to the skillet, stirring for 1 minute until the spinach has wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.

• 7

  Reduce the skillet heat to low, then fold in the cooked gnocchi, roasted tomatoes, and the creamy pesto mixture until everything is evenly coated and warmed through.