NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

0.5 tbsp pine nuts

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a non-stick pan over medium-high heat and sear the chicken until cooked through, then slice into bite-sized pieces.

• 4

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain immediately.

• 5

  In a large mixing bowl, whisk together the Greek yogurt and basil pesto until a smooth, creamy sauce forms.

• 6

  Add the warm gnocchi, sliced chicken, and baby spinach to the bowl, tossing gently until the spinach is slightly wilted from the heat.

• 7

  Transfer to a plate and garnish with the toasted pine nuts before serving.