NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1.5 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

• 2

  Heat olive oil in a medium skillet over medium-high heat and cook the chicken until golden brown and cooked through, then slice into bite-sized pieces.

• 3

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

• 4

  In the same skillet used for the chicken, reduce heat to low and whisk together the basil pesto and Greek yogurt until a smooth sauce forms.

• 5

  Stir in the sun-dried tomatoes and fresh baby spinach, tossing until the spinach is just wilted.

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet, tossing gently to coat everything in the creamy sauce before serving.