NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup chickpea gnocchi

1 cup baby arugula

0.5 tbsp walnuts

1 tbsp parmesan cheese

0.5 tsp 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, then grill or pan-sear until fully cooked and juices run clear.

• 2

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

• 3

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

• 4

  Slice the cherry tomatoes in half and lightly sauté them in a non-stick pan over medium heat until they begin to blister.

• 5

  Slice the cooked chicken breast into thin strips.

• 6

  In a large mixing bowl, gently toss the warm gnocchi, chicken strips, and blistered tomatoes with the arugula pesto until everything is evenly coated.

• 7

  Serve immediately, garnished with an extra crack of black pepper if desired.