NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tsp Lemon juice

0.5 cup Cherry tomatoes

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 potato 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 half of the black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through, then slice into thin strips.

• 4

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

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken back to the skillet, tossing with the prepared arugula pesto until everything is evenly coated and warmed through.

• 7

  Serve immediately in a shallow bowl, garnished with the remaining black pepper.