NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

0.5 cup Cherry tomatoes

1 cup Baby arugula

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a small food processor, blend the baby arugula, garlic, parmesan, lemon juice, and olive oil until a bright, coarse pesto forms.

• 4

  In the same skillet used for the chicken, sauté the cherry tomatoes for 3 minutes until they become juicy and the skins begin to burst.

• 5

  Slice the cooked chicken into thin strips and add them to the skillet with the gnocchi and the prepared arugula pesto.

• 6

  Gently toss all ingredients over low heat until the gnocchi are well-coated and the flavors are melded, then serve warm.