NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped walnuts

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface.

• 2

  While gnocchi cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then slice into strips.

• 4

  In a small food processor, combine the baby arugula, chopped walnuts, garlic, lemon juice, grated parmesan, and olive oil.

• 5

  Pulse the pesto ingredients until a coarse paste forms, adding a teaspoon of water if needed to reach your desired consistency.

• 6

  Halve the cherry tomatoes and lightly sauté them in the same skillet used for the chicken for 2 minutes until just softened.

• 7

  Drain the gnocchi, reserving two tablespoons of the cooking water.

• 8

  Toss the gnocchi, sliced chicken, and sautéed tomatoes with the arugula pesto and reserved pasta water until everything is evenly coated.

• 9

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