NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

0.25 cup plain Greek yogurt

1 tbsp basil pesto

1 tbsp pine nuts

1 cup baby spinach

0.5 tsp 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 for the gnocchi.

• 2

  In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant, then set aside.

• 3

  Heat olive oil in a large non-stick skillet over medium-high heat.

• 4

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet with minced garlic.

• 5

  Cook the chicken for 5-7 minutes until browned and cooked through.

• 6

  While chicken cooks, drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes.

• 7

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

• 8

  Reserve 2 tablespoons of gnocchi water, then drain the gnocchi.

• 9

  Add the gnocchi, baby spinach, and pesto sauce to the skillet with the chicken.

• 10

  Toss everything together over low heat, adding the reserved water if needed to reach a creamy consistency, then top with toasted pine nuts.