NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 cup cherry tomatoes

1 tbsp walnuts

1 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small food processor, pulse the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and olive oil until a smooth pesto forms.

• 4

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

• 5

  Slice the cooked chicken into bite-sized pieces and return them to the skillet along with the gnocchi.

• 6

  Add the arugula pesto to the skillet and toss everything together over low heat until the gnocchi is well-coated and fragrant.