NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Cherry tomatoes

1 tsp Olive oil

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with olive oil, a pinch of sea salt, and black pepper on the prepared sheet.

• 3

  Roast the tomatoes for 12-15 minutes until the skins begin to burst and appear slightly caramelized.

• 4

  Season the chicken breast with the remaining salt and pepper, then pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  While the chicken is resting, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

• 6

  Slice the rested chicken into thin strips or bite-sized cubes.

• 7

  In the same skillet used for the chicken, reduce the heat to low and whisk together the pesto, Greek yogurt, and minced garlic until a smooth sauce forms.

• 8

  Add the cooked gnocchi, chicken, and roasted tomatoes to the skillet, tossing gently to coat everything in the creamy pesto sauce before serving.