NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Bring a small pot of salted water to a boil and cook the gnocchi according to package instructions until they float, then drain and reserve 2 tablespoons of the cooking water.

• 3

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, approximately 6-8 minutes.

• 5

  Add the minced garlic and baby spinach to the skillet, stirring until the spinach is just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with the reserved gnocchi water to create a creamy sauce.

• 7

  Lower the heat and add the cooked gnocchi and the pesto mixture to the skillet, tossing gently until everything is evenly coated.

• 8

  Serve immediately topped with the toasted pine nuts.