NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh arugula

0.5 cup cherry tomatoes

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Prepare the pesto by pulsing the fresh arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor until smooth.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Boil a pot of salted water and cook the potato gnocchi according to package directions until they float to the surface, then drain.

• 4

  Add the cooked gnocchi and halved cherry tomatoes to the skillet with the chicken, sautéing for 2 minutes until the tomatoes begin to soften.

• 5

  Remove the skillet from the heat, fold in the prepared arugula pesto until the gnocchi and chicken are evenly coated, and serve immediately.