NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp 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

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

• 2

  In a small food processor, combine the arugula, walnuts, parmesan cheese, lemon juice, garlic, and half of the olive oil, pulsing until a coarse pesto forms.

• 3

  Season the chicken breast with half of the salt and pepper, then slice into bite-sized pieces.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.

• 5

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

• 6

  Reduce heat to low, add the cooked gnocchi and the arugula pesto to the skillet, tossing gently to coat everything evenly.

• 7

  Season with the remaining salt and pepper, then serve immediately while warm.