NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 tbsp basil pesto

2 tbsp non-fat greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Lower the heat to medium-low and add the fresh baby spinach, stirring until it begins to wilt.

• 7

  Whisk together the basil pesto and Greek yogurt in a small bowl, then pour the mixture into the skillet.

• 8

  Add the cooked gnocchi and sliced chicken back into the pan, tossing gently to coat everything in the velvety sauce before serving.