NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnuts

1 tbsp parmesan cheese

0.25 tbsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pulse the arugula, walnuts, parmesan, garlic, lemon juice, and half of the olive oil in a food processor until a vibrant, coarse pesto forms.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a skillet with the remaining olive oil over medium-high heat until golden and cooked through.

• 3

  Boil the gnocchi in a large pot of salted water until they float to the surface, then drain while reserving a small amount of the cooking liquid.

• 4

  In the same skillet used for the chicken, toss the cherry tomatoes for a few minutes until they are softened and just beginning to burst.

• 5

  Slice the rested chicken into strips and add it to the skillet along with the gnocchi, the prepared pesto, and a splash of the reserved water.

• 6

  Toss everything together over low heat until the gnocchi is well-coated and the flavors are beautifully melded before serving.