NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup cherry tomatoes

1 tbsp basil pesto

2 tbsp non-fat greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cherry tomatoes on a small baking sheet, drizzle with half of the olive oil and a pinch of salt, then roast for 12 minutes until they are blistered and soft.

• 3

  While tomatoes roast, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes, then drain and set aside.

• 4

  Dice the chicken breast into bite-sized pieces and season with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 6-8 minutes.

• 6

  Reduce the skillet heat to low. Stir in the basil pesto, Greek yogurt, and lemon juice, whisking gently until a smooth, creamy sauce forms.

• 7

  Add the cooked gnocchi and roasted tomatoes to the skillet. Gently toss everything together for 1 minute to ensure the gnocchi is well-coated and heated through before serving.