NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

0.25 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ghee

PREPARATION

• 1

  In a small food processor, pulse the baby arugula, walnuts, garlic, lemon juice, and olive oil until a smooth, vibrant pesto forms.

• 2

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

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 5 minutes, then slice it into bite-sized pieces.

• 5

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

• 6

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

• 7

  Turn off the heat and add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently to coat.

• 8

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