NUTRITION

SERVINGS

INGREDIENTS

2.75 oz chicken breast

0.25 cup potato gnocchi

0.25 cup plain Greek yogurt

0.25 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until the skins begin to burst.

• 3

  Season the chicken breast with the remaining sea salt and black pepper.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side, then set aside to rest before slicing.

• 5

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

• 6

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Lower the heat to low and whisk in the basil pesto and plain Greek yogurt until a smooth, creamy sauce forms.

• 8

  Add the cooked gnocchi, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is just wilted.

• 9

  Serve the gnocchi in a shallow bowl topped with the warm roasted cherry tomatoes.