NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

1 tsp olive oil

1 tbsp parmesan cheese

1 tsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing into strips.

• 3

  In a small food processor, combine the arugula, walnuts, parmesan cheese, lemon juice, garlic, and olive oil, pulsing until a coarse, vibrant pesto forms.

• 4

  Bring a small pot of salted water to a boil and cook the gnocchi until they float to the surface, which should take about 2-3 minutes, then drain immediately.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and sauté for 3-4 minutes until the skins begin to blister and soften.

• 6

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet with the tomatoes, tossing gently over low heat to coat every piece before serving.