NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh arugula

0.5 oz Raw walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Fresh garlic

1 tsp Fresh lemon juice

0.5 cup Cherry tomatoes

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 grill or pan-sear until the internal temperature reaches 165°F.

• 2

  Allow the chicken to rest for five minutes before slicing it into thin strips.

• 3

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

• 4

  In a food processor, combine the arugula, walnuts, garlic, lemon juice, parmesan, and olive oil, pulsing until a smooth pesto forms.

• 5

  Place a large skillet over medium heat and add the cherry tomatoes, cooking until they are slightly softened and the skins begin to blister.

• 6

  Add the cooked gnocchi and sliced chicken to the skillet, then remove from heat.

• 7

  Fold in the arugula pesto until all ingredients are thoroughly coated and serve immediately.