NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

0.5 cup Cherry tomatoes

1 tbsp Basil pesto

2 tbsp Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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 half of the olive oil, a pinch of sea salt, and black pepper; roast for 12 minutes until the skins begin to burst.

• 3

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

• 4

  While chicken cooks, bring a pot of water to a boil and cook the gnocchi until they float to the surface, approximately 2-3 minutes, then drain.

• 5

  In a small mixing bowl, whisk together the basil pesto, Greek yogurt, minced garlic, and lemon juice to create a creamy sauce base.

• 6

  Slice the cooked chicken into thin strips and return to the skillet along with the drained gnocchi and roasted tomatoes.

• 7

  Pour the creamy pesto sauce over the mixture and toss gently over low heat for 1 minute to coat everything evenly before serving.