NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Cherry tomatoes

2 cup Baby arugula

0.25 tbsp Extra virgin olive oil

0.13 oz Walnuts

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Remove chicken to rest for five minutes before slicing into thin strips.

• 4

  In the same skillet, add the remaining oil and sauté cherry tomatoes until they begin to blister and soften.

• 5

  Boil gnocchi in salted water according to package directions until they float, then drain immediately.

• 6

  Toss the gnocchi, sliced chicken, and roasted tomatoes with the arugula pesto until evenly coated and fragrant.