NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cauliflower gnocchi

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium heat until golden and fully cooked.

• 2

  Remove the chicken from the pan and set aside; in the same skillet, pan-fry the cauliflower gnocchi until the edges are crispy and golden brown.

• 3

  Add the minced garlic and baby spinach to the skillet, stirring constantly until the spinach is just wilted.

• 4

  In a small mixing bowl, whisk together the basil pesto and nonfat Greek yogurt to create a smooth, creamy sauce base.

• 5

  Return the cooked chicken to the skillet and fold in the creamy pesto sauce until the gnocchi and chicken are evenly coated.

• 6

  In a separate small dry pan, toast the pine nuts for 1-2 minutes until fragrant and sprinkle them over the dish before serving.