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

0.5 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 (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

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

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 7

  Reduce the skillet heat to low and add the minced garlic, stirring for 30 seconds until fragrant.

• 8

  Whisk in the basil pesto, Greek yogurt, and lemon juice until a smooth, creamy sauce forms.

• 9

  Add the cooked gnocchi and sliced chicken back into the skillet, tossing gently to coat every piece in the green sauce.

• 10

  Fold in the roasted tomatoes carefully so they remain intact, and serve immediately.