NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

2 tbsp Parmesan cheese

0.25 tbsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

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.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  While chicken cooks, bring a small pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.

• 4

  In a food processor, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil, pulsing until a smooth pesto forms.

• 5

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized pieces.

• 6

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

• 7

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing everything together until well-coated and heated through.