NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

0.5 tbsp Walnuts

1 tbsp Grated parmesan cheese

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 pan-sear in a skillet over medium heat until golden and cooked through.

• 2

  Remove chicken from the pan to rest, then slice into thin strips.

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

• 5

  In the same skillet used for the chicken, sauté the cherry tomatoes for 2-3 minutes until they begin to soften and burst.

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes.

• 7

  Turn off the heat and fold in the arugula pesto, tossing gently until every piece is evenly coated and fragrant.