NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

1 tbsp parmesan cheese

0.5 tsp olive oil

1 tsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then pan-sear over medium heat until cooked through and slice into thin strips.

• 2

  Boil the potato gnocchi in a pot of salted water until they float to the surface, then drain and set aside.

• 3

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

• 4

  In the same pan used for the chicken, add the cherry tomatoes and cook for 3 minutes until the skins begin to blister and soften.

• 5

  Add the cooked gnocchi and sliced chicken back into the pan with the tomatoes.

• 6

  Remove the pan from the heat and stir in the arugula pesto, tossing well to coat all ingredients before serving.