NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower gnocchi

1 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the cauliflower gnocchi and cook until the edges are crisp and browned.

• 4

  While gnocchi cooks, pulse the arugula, walnuts, garlic, parmesan, lemon juice, and olive oil in a food processor until a vibrant pesto forms.

• 5

  Add cherry tomatoes to the skillet with the gnocchi, sautéing until they are soft and slightly blistered.

• 6

  Slice the rested chicken, add it back to the skillet, and fold in the arugula pesto until everything is well combined and heated through.