NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 oz walnuts

1 tbsp parmesan cheese

0.25 tbsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

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 until cooked through, then set aside to rest before slicing into bite-sized pieces.

• 3

  In a food processor, pulse the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and remaining salt and pepper until a coarse paste forms.

• 4

  Slowly stream in the extra virgin olive oil while pulsing the food processor until the pesto reaches a smooth, emulsified consistency.

• 5

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, which usually takes about 2-3 minutes, then drain.

• 6

  In the same skillet used for the chicken, lightly sauté the cherry tomatoes over medium heat until the skins begin to blister and soften.

• 7

  Add the cooked gnocchi and sliced chicken back to the skillet, toss thoroughly with the prepared arugula pesto, and serve immediately.