NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup cherry tomatoes

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tsp lemon juice

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 half of the olive oil, sea salt, and black pepper, then roast for 15 minutes until they begin to burst.

• 3

  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.

• 4

  Slice the chicken breast into bite-sized pieces and season with the remaining salt and pepper.

• 5

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

• 6

  Reduce the skillet heat to low and add the basil pesto, Greek yogurt, and lemon juice, stirring to create a smooth, creamy sauce.

• 7

  Add the fresh baby spinach to the pan and stir for 1 minute until just wilted.

• 8

  Fold the cooked gnocchi and roasted tomatoes into the pan, tossing gently to coat everything in the pesto sauce before serving.