NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 cup cauliflower gnocchi

0.5 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.25 tbsp pine nuts

1 cup baby spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant, then set aside.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-6 minutes per side, then slice into strips.

• 4

  In the same skillet, add the cauliflower gnocchi and sauté until the edges are crisp and lightly browned, approximately 8-10 minutes.

• 5

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

• 6

  Lower the heat and add the chicken, baby spinach, and pesto-yogurt sauce to the skillet with the gnocchi.

• 7

  Toss gently for 1-2 minutes until the spinach is wilted and the sauce is warmed through, being careful not to boil the yogurt.

• 8

  Serve immediately topped with the toasted pine nuts.