NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup cauliflower gnocchi

1.5 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

1 tbsp grated parmesan cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place pine nuts in a dry skillet over medium heat, tossing frequently until fragrant and golden brown, then set aside.

• 2

  In the same skillet, heat avocado oil over medium-high heat and add the diced chicken breast, seasoning with sea salt and black pepper.

• 3

  Cook chicken for 5-6 minutes until golden and cooked through, then remove from the pan and set aside.

• 4

  Add the cauliflower gnocchi to the skillet, sautéing for 8-10 minutes until the exteriors are lightly crisped and golden.

• 5

  Return the chicken to the pan and add the baby spinach, stirring for 1 minute until the leaves are just wilted.

• 6

  Reduce heat to low, then stir in the basil pesto and Greek yogurt, tossing until a creamy sauce forms and coats everything evenly.

• 7

  Serve immediately topped with the toasted pine nuts and a sprinkle of grated parmesan cheese.