NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Cherry tomatoes

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  Remove chicken from the pan, let it rest for 3 minutes, then slice into bite-sized pieces.

• 4

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and reserve 2 tablespoons of the cooking water.

• 5

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

• 6

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

• 7

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently with the reserved pasta water to coat everything evenly before serving.