NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Extra virgin olive oil

1 tbsp Walnuts

1 tbsp Lemon juice

1 clove Garlic

0.5 cup Cherry tomatoes

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, which should take approximately 2 to 3 minutes.

• 3

  Prepare the pesto by pulsing the arugula, olive oil, walnuts, lemon juice, garlic, and parmesan in a food processor until smooth.

• 4

  Remove the chicken from the skillet and slice it into thin strips.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until the skins begin to blister.

• 6

  Add the cooked gnocchi and the arugula pesto to the skillet, tossing gently to ensure everything is evenly coated.

• 7

  Serve the gnocchi in a bowl topped with the sliced chicken and the remaining sea salt and black pepper.