NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with the olive oil and a pinch of the sea salt and black pepper, then roast for 12 minutes until they begin to burst.

• 3

  While tomatoes roast, bring a medium pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 5

  Slice the cooked chicken into bite-sized strips and set aside.

• 6

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

• 7

  In the same skillet used for the chicken, combine the cooked gnocchi, sliced chicken, roasted tomatoes, and baby spinach.

• 8

  Pour the creamy pesto sauce over the ingredients and toss gently over low heat for 1 minute until the spinach is just wilted and the sauce is warm.