NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

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

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create a creamy, clean-eating sauce.

• 6

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

• 7

  Remove the skillet from the heat and stir in the creamy pesto sauce until all ingredients are evenly coated.

• 8

  Serve immediately in a shallow bowl topped with the toasted pine nuts.