NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh basil

1 tbsp Pine nuts

1 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Prepare the pesto by pulsing the fresh basil, pine nuts, garlic, parmesan, and olive oil in a small food processor until smooth and vibrant.

• 2

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

• 3

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

• 4

  In the same skillet used for the chicken, add the baby spinach and sauté for one minute until just wilted.

• 5

  Slice the cooked chicken into bite-sized pieces and return them to the skillet along with the drained gnocchi and the prepared pesto.

• 6

  Toss all ingredients together gently over low heat until the gnocchi and chicken are evenly coated in the pesto sauce, then serve warm.