NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp pine nuts

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon juice

0.5 cup cherry tomatoes

PREPARATION

• 1

  Season the cubed chicken breast with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 3

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

• 4

  In a small food processor, pulse the baby arugula, pine nuts, grated parmesan, olive oil, garlic, and lemon juice until a smooth pesto forms.

• 5

  In the same skillet used for the chicken, add the halved cherry tomatoes and sauté for 2 minutes until they begin to blister and soften.

• 6

  Add the cooked gnocchi and chicken back into the skillet, pour the arugula pesto over the top, and toss gently to coat everything evenly before serving.