NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Cherry tomatoes

1 cup Baby arugula

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tbsp Chopped walnuts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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 skillet over medium-high heat until golden and cooked through.

• 3

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

• 4

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

• 5

  Add the cooked gnocchi and chicken back into the skillet, then stir in the arugula pesto and remaining salt and pepper until well coated and warm.