NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

0.5 tbsp Pine nuts

1 cup Fresh spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Place the pine nuts in a small, dry skillet over medium-low heat and toast until golden and fragrant, then set aside.

• 2

  Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface.

• 3

  While the gnocchi cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.

• 4

  Season the chicken with sea salt and black pepper, cooking until browned and cooked through.

• 5

  Add the minced garlic and fresh spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

• 6

  Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.

• 7

  Add the cooked gnocchi to the skillet and toss gently to coat everything in the pesto sauce.

• 8

  Serve immediately in a bowl, garnished with the toasted pine nuts.