NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cauliflower gnocchi

1 cup baby arugula

2 tsp extra virgin olive oil

1 tsp walnuts

1 clove garlic

0.5 tbsp lemon juice

0.5 cup cherry tomatoes

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the chicken cooks, prepare the pesto by pulsing the baby arugula, walnuts, garlic, lemon juice, and 1 teaspoon of olive oil in a small food processor until a coarse paste forms.

• 3

  Cook the cauliflower gnocchi in a pot of boiling salted water according to package directions until they float to the surface, then drain immediately.

• 4

  In the same skillet used for the chicken, heat the remaining teaspoon of olive oil and sauté the cherry tomatoes for 3 minutes until they begin to blister and soften.

• 5

  Slice the cooked chicken into thin strips and add them to the skillet along with the drained gnocchi and the arugula pesto.

• 6

  Gently toss all ingredients over low heat for 1 minute to combine the flavors, then serve topped with the parmesan cheese.