NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Potato gnocchi

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

0.5 tbsp Pine nuts

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Lemon juice

PREPARATION

• 1

  Place the pine nuts in a dry skillet over medium heat and toast until golden and fragrant, then immediately remove from the pan and set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with avocado oil until cooked through and lightly browned on the outside.

• 3

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, reserving two tablespoons of the cooking water before draining.

• 4

  In a large mixing bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until smooth to create the creamy sauce base.

• 5

  Add the warm gnocchi, sliced chicken, and baby spinach to the bowl, tossing gently with the reserved pasta water to create a velvety coating that wilts the spinach.

• 6

  Garnish the dish with the toasted pine nuts and serve immediately while warm.