NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

0.5 cup cherry tomatoes

1 cup baby arugula

0.5 tbsp walnuts

2 tbsp parmesan cheese

0.5 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.

• 2

  Season the chicken breast with half of the salt and pepper, then sear in a non-stick pan over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest for 5 minutes before slicing into bite-sized strips.

• 4

  In a food processor, combine the baby arugula, walnuts, parmesan cheese, garlic, and lemon juice, pulsing until finely chopped.

• 5

  Slowly drizzle the olive oil into the processor while pulsing until the mixture reaches a smooth pesto consistency.

• 6

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

• 7

  Add the cooked gnocchi and sliced chicken back into the pan, tossing everything with the fresh arugula pesto until thoroughly coated and warm.