NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp extra virgin olive oil

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 chicken breast with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 2

  Pan-sear chicken in a non-stick skillet over medium-high heat until cooked through, then slice into thin strips.

• 3

  Boil a pot of water and cook gnocchi until they float to the surface, about 2-3 minutes, then drain.

• 4

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

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken to the skillet with the tomatoes.

• 7

  Fold in the arugula pesto and remaining salt and pepper, tossing gently until everything is evenly coated and warmed through.