NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Walnuts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Prepare the pesto by pulsing baby arugula, walnuts, garlic, parmesan, and lemon juice in a food processor until finely chopped.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  Cook the gnocchi in a pot of boiling water until they float, then drain, reserving a splash of the cooking water.

• 5

  Slice the chicken into thin strips and return it to the skillet along with the cherry tomatoes, cooking until the tomatoes begin to soften.

• 6

  Add the gnocchi and the arugula pesto to the skillet, tossing gently with the reserved water until the sauce is silky and coats every piece.