NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.5 cup cherry tomatoes

0.5 tbsp basil pesto

2 tbsp Greek yogurt

0.5 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 and toss the cherry tomatoes with half the olive oil and a pinch of sea salt on a baking sheet.

• 2

  Roast the tomatoes for 10-12 minutes until they are blistered and beginning to burst.

• 3

  Season the chicken breast with the remaining sea salt and black pepper, then sear in a pan over medium-high heat with the remaining olive oil until cooked through, about 6 minutes per side.

• 4

  While the chicken cooks, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain, reserving two tablespoons of the cooking water.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt with the reserved pasta water to create a creamy sauce.

• 6

  Slice the cooked chicken into bite-sized pieces and return them to the pan along with the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Add the cooked gnocchi, roasted tomatoes, and the creamy pesto sauce to the pan, tossing gently to coat everything evenly.

• 8

  Garnish with fresh basil leaves and serve immediately while warm.