NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cauliflower gnocchi

1.5 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cherry tomatoes with half of the olive oil and a pinch of sea salt on a small baking sheet.

• 2

  Roast the tomatoes for 10-12 minutes until they are soft and the skins begin to blister.

• 3

  Season the chicken breast with garlic powder, salt, and pepper, then sear in a pan with the remaining olive oil over medium heat until cooked through and golden.

• 4

  Remove the chicken to a cutting board to rest, then in the same pan, sauté the cauliflower gnocchi until they are heated through and slightly crisp on the outside.

• 5

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

• 6

  Slice the chicken into bite-sized pieces and fold it back into the pan along with the roasted tomatoes, then serve immediately.