NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Cherry tomatoes

2 tbsp Plain nonfat Greek yogurt

1 tbsp Basil pesto

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F. On a small baking sheet, toss the cherry tomatoes with olive oil, half the sea salt, and half the black pepper.

• 2

  Roast the tomatoes for 12 minutes until the skins are blistered and slightly charred.

• 3

  Season the chicken breast with the remaining salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F. Remove from the pan, let it rest for 5 minutes, and then slice into strips.

• 4

  While the chicken rests, bring a pot of salted water to a boil. Cook the gnocchi according to the package directions (usually 2-3 minutes until they float). Drain, reserving 2 tablespoons of the cooking water.

• 5

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

• 6

  In the same skillet used for the chicken, combine the cooked gnocchi, fresh spinach, roasted tomatoes, and the pesto sauce. Stir over low heat until the spinach is just wilted, adding a splash of the reserved pasta water if the sauce needs thinning.

• 7

  Add the sliced chicken back into the skillet, toss gently to coat everything in the sauce, and serve immediately.