NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp pine nuts

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the sliced chicken breast, seasoning with sea salt and black pepper.

• 4

  Add the minced garlic to the skillet and sauté with the chicken until the meat is cooked through and slightly browned.

• 5

  Reduce the heat to low, add the baby spinach, and stir until the leaves are just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth, then pour the mixture into the skillet.

• 7

  Add the cooked gnocchi to the pan and toss everything together until the sauce is creamy and coats every piece.

• 8

  Serve immediately topped with the toasted pine nuts for a clean and satisfying meal.