NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower gnocchi

0.5 cup Cherry tomatoes

0.5 tbsp Basil pesto

0.25 cup Non-fat Greek yogurt

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the cherry tomatoes with 0.5 tsp of olive oil and a pinch of sea salt on a parchment-lined baking sheet, roasting for 12 minutes until they begin to burst.

• 2

  Season the cubed chicken breast with the remaining sea salt and black pepper. Heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the cauliflower gnocchi and cook according to package instructions until the edges are crispy and lightly browned.

• 5

  While the gnocchi cooks, whisk together the Greek yogurt, basil pesto, and minced garlic in a small bowl until a smooth, creamy sauce forms.

• 6

  Return the cooked chicken to the skillet with the gnocchi. Lower the heat to low and fold in the creamy pesto sauce, stirring gently until everything is evenly coated and warmed through.

• 7

  Gently stir in the roasted tomatoes and garnish with freshly chopped basil before serving immediately.