NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

0.25 cup Non-fat Greek yogurt

0.5 cup Cherry tomatoes

1 tsp Olive oil

1 cup Fresh spinach

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and toss cherry tomatoes with olive oil, sea salt, and black pepper on a baking sheet.

• 2

  Roast the tomatoes for 10 minutes until they begin to blister and release their juices.

• 3

  Bring a pot of salted water to a boil and cook the gnocchi according to package directions, then drain.

• 4

  Heat a non-stick skillet over medium-high heat and sear the diced chicken breast until golden brown and cooked through.

• 5

  Lower the heat and stir in the minced garlic, cooking for 30 seconds until fragrant.

• 6

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

• 7

  Add the cooked gnocchi, roasted tomatoes, and fresh spinach to the skillet with the chicken.

• 8

  Pour the pesto yogurt sauce over the mixture and toss gently until the spinach is wilted and everything is evenly coated.