NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpea gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp lemon juice

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp nutritional yeast

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 6 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, bring a pot of water to a boil and cook the chickpea gnocchi until they float, then drain.

• 4

  In a small food processor, pulse the baby arugula, walnuts, garlic, lemon juice, nutritional yeast, and olive oil until a vibrant, slightly textured pesto forms.

• 5

  Slice the cooked chicken into thin, bite-sized strips.

• 6

  In the same skillet used for the chicken, toss the cherry tomatoes for 2 minutes until the skins begin to blister.

• 7

  Add the gnocchi and chicken back to the skillet, pour in the arugula pesto, and toss gently to coat everything evenly before serving.