NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp chopped walnuts

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and set aside.

• 2

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

• 3

  In a small food processor, combine the baby arugula, chopped walnuts, garlic, grated parmesan, lemon juice, and olive oil, pulsing until a coarse pesto forms.

• 4

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 to 3 minutes until the skins begin to blister and soften.

• 5

  Slice the cooked chicken into bite-sized pieces and return it to the skillet along with the cooked gnocchi and the prepared arugula pesto.

• 6

  Toss all ingredients together over low heat for 1 minute to ensure the gnocchi is well-coated and the flavors are fully incorporated.