NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

1 cup arugula

1 tsp extra virgin olive oil

1 tbsp walnuts

1 tbsp parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tsp 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 non-stick skillet over medium-high heat until cooked through.

• 2

  While chicken cooks, boil the gnocchi in salted water according to package directions until they float, then drain.

• 3

  In a food processor, pulse the arugula, walnuts, garlic, lemon juice, parmesan, and olive oil until a coarse pesto forms.

• 4

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

• 5

  Slice the chicken into bite-sized pieces.

• 6

  Toss the gnocchi, chicken, and tomatoes with the arugula pesto until evenly coated and serve warm.