NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.25 cup non-fat Greek yogurt

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil a pot of salted water and cook gnocchi according to package directions until they float; drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into bite-sized pieces.

• 5

  In the same skillet, reduce heat to low and add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Stir in the Greek yogurt and basil pesto until a smooth, creamy sauce forms.

• 7

  Add the cooked gnocchi, sliced chicken, and baby spinach to the skillet.

• 8

  Toss gently until the spinach is wilted and everything is evenly coated in the velvety sauce.