NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

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

• 2

  In a skillet over medium-high heat, cook the chicken until golden and the internal temperature reaches 165°F, then slice into bite-sized pieces.

• 3

  Boil the potato gnocchi in salted water according to package directions until they float, then drain immediately.

• 4

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

• 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, sliced chicken, and arugula pesto to the skillet, tossing gently to coat everything evenly.

• 7

  Season the dish with the remaining sea salt and black pepper before serving warm.