NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1.5 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp pine nuts

1 cup baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Place a small dry skillet over medium-low heat and add the pine nuts, tossing frequently for 2-3 minutes until golden brown and fragrant, then set aside.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side until the internal temperature reaches 165°F, then remove from the pan and dice into bite-sized pieces.

• 4

  In the same skillet, add the cauliflower gnocchi in a single layer. Sear for 3-4 minutes per side until the edges are golden and crispy.

• 5

  Reduce the heat to low and return the diced chicken to the skillet along with the baby spinach, stirring until the spinach just begins to wilt.

• 6

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

• 7

  Remove the skillet from the heat and fold in the creamy pesto mixture until the gnocchi and chicken are evenly coated.

• 8

  Plate the gnocchi immediately and garnish with the toasted pine nuts.