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

0.5 cup cherry tomatoes

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small food processor, pulse the arugula, walnuts, garlic, lemon juice, and parmesan cheese until finely chopped.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until cooked through, about 6 minutes per side.

• 3

  While the chicken cooks, boil the potato gnocchi in salted water according to package directions until they float, then drain.

• 4

  Remove the chicken from the skillet and set aside to rest; in the same skillet, add the cherry tomatoes and cook until they begin to blister and soften.

• 5

  Slice the chicken into bite-sized pieces and return it to the skillet along with the cooked gnocchi.

• 6

  Add the arugula pesto and olive oil to the skillet, tossing everything together over low heat until well-coated and fragrant.

• 7

  Season with the remaining sea salt and black pepper before serving in a warm bowl.