NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cauliflower gnocchi

1 cup baby arugula

0.25 oz walnuts

0.25 tbsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp nutritional yeast

PREPARATION

• 1

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

• 2

  Remove the chicken from the pan, let it rest for 5 minutes, and then slice into thin strips.

• 3

  In the same skillet, add the cauliflower gnocchi and cook according to package instructions until the exterior is crisp and lightly browned.

• 4

  While the gnocchi cooks, place the arugula, walnuts, garlic, lemon juice, nutritional yeast, and olive oil into a small food processor and pulse until a vibrant pesto forms.

• 5

  Add the cherry tomatoes to the skillet with the gnocchi during the last 3 minutes of cooking, allowing them to soften and blister.

• 6

  Toss the sliced chicken and the arugula pesto into the skillet with the gnocchi and tomatoes, stirring gently to coat everything evenly.

• 7

  Season with the remaining sea salt and pepper, then serve immediately in a large bowl.