NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Cherry tomatoes

0.5 tsp Olive oil

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Fresh spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the cherry tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 3

  Roast the tomatoes for 12 to 15 minutes until the skins begin to blister and burst.

• 4

  While the tomatoes roast, bring a medium pot of salted water to a boil and cook the gnocchi according to the package instructions, then drain and set aside.

• 5

  Cut the chicken breast into bite-sized pieces and season with garlic powder and the remaining sea salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 7

  Reduce the skillet heat to low and add the cooked gnocchi, basil pesto, and Greek yogurt, stirring gently to create a creamy coating.

• 8

  Add the fresh spinach to the skillet and toss for 1 minute until just wilted.

• 9

  Plate the creamy gnocchi and chicken, then top with the warm roasted tomatoes and any juices from the baking sheet.