NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

2 cup baby arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 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

  Pulse the baby arugula, walnuts, garlic, parmesan cheese, lemon juice, and olive oil in a food processor until a smooth, vibrant pesto forms.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat for 6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

• 4

  Bring a small pot of salted water to a boil and cook the gnocchi for 2-3 minutes until they float to the surface, then drain.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and sauté for 2 minutes until they begin to blister and soften.

• 6

  Add the cooked gnocchi, sliced chicken, and prepared arugula pesto to the skillet with the tomatoes.

• 7

  Toss everything gently over low heat for 1 minute to ensure the gnocchi is evenly coated and serve immediately.