NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F, then remove and slice into bite-sized pieces.

• 4

  In a small food processor, combine the arugula, walnuts, parmesan, garlic, lemon juice, olive oil, and the remaining salt and pepper; pulse until a thick pesto forms.

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes.

• 7

  Fold in the arugula pesto and toss everything together until the gnocchi is well-coated and heated through.