NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

0.5 tbsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp parmesan cheese

1 clove garlic

1 tsp lemon juice

0.5 cup cherry tomatoes

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, then pan-sear in a skillet over medium heat until golden and cooked through.

• 2

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

• 3

  In a small food processor, pulse the arugula, pine nuts, garlic, parmesan cheese, lemon juice, and olive oil until a smooth pesto forms.

• 4

  Add the cherry tomatoes to the skillet used for the chicken and sauté for 2-3 minutes until the skins begin to blister and soften.

• 5

  Slice the chicken and toss it with the cooked gnocchi and blistered tomatoes in the arugula pesto until every piece is evenly coated.