NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Arugula

0.5 cup Cherry tomatoes

1 tsp Olive oil

0.25 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the pesto by pulsing the arugula, walnuts, parmesan, lemon juice, and garlic in a food processor until finely chopped and combined.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through.

• 4

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

• 5

  Boil the potato gnocchi in a pot of salted water according to the package instructions until they float, then drain.

• 6

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

• 7

  Add the cooked gnocchi, sliced chicken, and prepared arugula pesto to the skillet with the tomatoes.

• 8

  Toss everything together over low heat for 1 minute to ensure the meal is evenly coated and warmed through before serving.