NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cauliflower gnocchi

1 cup cherry tomatoes

1 tbsp basil pesto

2 tbsp plain non-fat greek yogurt

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil leaves

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with the olive oil and a pinch of salt and pepper, then roast for 15 minutes until they are blistered and soft.

• 3

  While tomatoes roast, season the chicken breast with salt and pepper and sear in a non-stick skillet over medium-high heat for 6 minutes per side or until fully cooked.

• 4

  Remove the chicken from the pan to rest, then slice it into thin strips.

• 5

  In the same skillet, add the cauliflower gnocchi and sauté for 5-7 minutes until the edges are golden brown and slightly crisp.

• 6

  Reduce the heat to low and stir in the basil pesto and Greek yogurt, mixing until a smooth, creamy sauce coats the gnocchi.

• 7

  Add the fresh baby spinach to the pan and stir for 1 minute until just wilted.

• 8

  Gently fold in the roasted tomatoes and sliced chicken, then serve immediately garnished with fresh basil leaves.