NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 oz walnut halves

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small food processor, combine the baby arugula, walnut halves, garlic, lemon juice, and half of the olive oil, pulsing until a coarse paste forms.

• 3

  Transfer the pesto to a small bowl and stir in the grated parmesan cheese.

• 4

  Season the cubed chicken breast with sea salt and black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 6

  Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.

• 7

  Add the cooked gnocchi and the arugula pesto to the skillet, tossing gently to coat all ingredients evenly before serving warm.