NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

0.5 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cherry tomatoes with half the olive oil on a baking sheet.

• 2

  Roast the tomatoes for 10-12 minutes until they are blistered and juicy.

• 3

  While tomatoes roast, cook the potato gnocchi in a pot of boiling water until they float to the surface, then drain.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 5

  Season the chicken with sea salt, black pepper, and minced garlic, sautéing until golden brown and cooked through.

• 6

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

• 7

  Add the cooked gnocchi and fresh spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi is coated.

• 8

  Fold in the roasted cherry tomatoes and serve immediately.