NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp pine nuts

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Place pine nuts in a small dry skillet over medium heat, shaking 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 olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  While chicken cooks, boil the gnocchi in a pot of salted water according to package directions until they float, then drain.

• 5

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

• 6

  Add the drained gnocchi and baby spinach to the skillet with the chicken, tossing for 1 minute until the spinach begins to wilt.

• 7

  Remove the skillet from heat and stir in the creamy pesto sauce until everything is evenly coated.

• 8

  Divide into a bowl and garnish with the toasted pine nuts before serving.