NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

2 cup baby arugula

0.5 cup cherry tomatoes

0.5 tbsp walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

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

  Heat a non-stick skillet over medium heat and cook the chicken until golden brown and the internal temperature reaches 165°F, then remove and slice into strips.

• 3

  Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface; drain and set aside.

• 4

  Prepare the pesto by pulsing the baby arugula, walnuts, garlic, parmesan, lemon juice, and olive oil in a food processor until a coarse paste forms.

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes.

• 7

  Remove the skillet from the heat and fold in the arugula pesto, tossing gently until every ingredient is evenly coated and fragrant.