NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and set aside.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the halved cherry tomatoes and minced garlic to the skillet, sautéing for about 2 minutes until the tomatoes begin to blister.

• 5

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

• 6

  Fold in the baby spinach and cooked gnocchi, tossing gently for 1 minute until the spinach is wilted and the gnocchi is well coated.