NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a food processor, pulse the arugula, walnuts, parmesan, garlic, lemon juice, and half of the olive oil until a coarse pesto forms.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the chicken for 5-7 minutes per side until fully cooked.

• 4

  While chicken cooks, boil a pot of water and cook the gnocchi for 2-3 minutes or until they float to the surface, then drain.

• 5

  Remove the chicken from the skillet to rest, then add the cherry tomatoes to the same pan, sautéing until the skins begin to blister.

• 6

  Slice the chicken and return it to the skillet along with the gnocchi, the prepared pesto, and the remaining salt and pepper.

• 7

  Toss everything together over low heat for 1 minute until well-coated and fragrant before serving.