NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnuts

0.25 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

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.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing into strips.

• 3

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

• 4

  Bring a small pot of salted water to a boil and cook the gnocchi according to package instructions, usually about 2-3 minutes or until they float to the surface.

• 5

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

• 6

  Drain the gnocchi and add them to the skillet with the tomatoes, then stir in the arugula pesto and sliced chicken.

• 7

  Toss everything together over low heat for 1 minute to combine the flavors, seasoning with the remaining salt and pepper before serving.