NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 cup fresh arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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

• 3

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

• 4

  In a small food processor, combine 1 cup of the arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil. Pulse until a coarse pesto forms.

• 5

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

• 6

  Add the cooked gnocchi, sliced chicken, and the remaining 0.5 cup of fresh arugula to the skillet.

• 7

  Stir in the arugula pesto and toss everything together until warmed through and the arugula is slightly wilted.

• 8

  Garnish with the remaining salt and pepper before serving.