NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Freshly grated parmesan cheese

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

1 tbsp Lemon juice

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 in a skillet over medium heat until golden and cooked through.

• 2

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

• 3

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

• 4

  Halve the cherry tomatoes and lightly sauté them in the same skillet used for the chicken for two minutes until the skins begin to blister.

• 5

  Slice the cooked chicken into bite-sized strips and toss with the warm gnocchi, blistered tomatoes, and arugula pesto until evenly coated.