NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 tsp pine nuts

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through.

• 2

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, approximately 2-3 minutes, then drain and set aside.

• 3

  In a small food processor, combine the baby arugula, grated parmesan, pine nuts, garlic, lemon juice, and olive oil, pulsing until a smooth pesto forms.

• 4

  Heat a large non-stick skillet over medium heat and add the cherry tomatoes, cooking for 3-4 minutes until they begin to soften and blister.

• 5

  Slice the cooked chicken into thin strips and add them to the skillet along with the cooked gnocchi.

• 6

  Pour the arugula pesto over the chicken and gnocchi, tossing gently to coat everything evenly before serving warm.