NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Arugula

1 tsp Olive oil

1 tbsp Parmesan cheese

0.5 tbsp Pine nuts

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 cook the chicken for 6-7 minutes per side until golden and cooked through, then set aside to rest and slice into strips.

• 3

  In a food processor, pulse the arugula, pine nuts, garlic, parmesan cheese, lemon juice, and olive oil until a smooth, vibrant pesto forms.

• 4

  Boil a pot of salted water and cook the potato gnocchi according to package directions until they float to the surface, then drain immediately.

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet, then stir in the arugula pesto until everything is evenly coated and warmed through.

• 7

  Season the dish with the remaining sea salt and black pepper before serving in a shallow bowl.