NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 tbsp pine nuts

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions, draining once they float to the surface.

• 3

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

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through and golden.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, and then slice into bite-sized strips.

• 6

  In the same skillet, add the baby spinach and cook for 1 minute until just wilted.

• 7

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

• 8

  Reduce the skillet heat to low, add the cooked gnocchi and sliced chicken back to the pan, and stir in the creamy pesto sauce until evenly coated.

• 9

  Divide the gnocchi into a bowl and garnish with the toasted pine nuts before serving immediately.