NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

1 tbsp 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 slice into thin strips.

• 3

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

• 4

  In a food processor, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and the remaining salt and pepper.

• 5

  Pulse the pesto ingredients while slowly drizzling in the olive oil until a coarse, vibrant paste forms.

• 6

  In the same skillet used for the chicken, lightly sauté the halved cherry tomatoes for 2 minutes until they begin to soften.

• 7

  Combine the cooked gnocchi, sliced chicken, and sautéed tomatoes in a large bowl and toss thoroughly with the fresh arugula pesto.