NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

2 cup baby arugula

0.5 tbsp extra virgin olive oil

0.5 tbsp pine nuts

1 tbsp shredded parmesan cheese

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through, then remove and slice into thin strips.

• 3

  Bring a medium pot of salted water to a boil and cook the gnocchi until they float to the surface, approximately 2-3 minutes, then drain and set aside.

• 4

  In a food processor or high-speed blender, combine the baby arugula, pine nuts, garlic, parmesan cheese, lemon juice, and extra virgin olive oil, pulsing until the mixture is smooth and vibrant.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 3 minutes over medium heat until they begin to blister and soften.

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes.

• 7

  Pour the arugula pesto over the mixture and toss gently to coat everything evenly.

• 8

  Season with the remaining salt and pepper and serve immediately while hot.