NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tsp lemon juice

1 clove garlic

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 grill over medium-high heat until cooked through and slice into thin strips.

• 2

  Prepare the pesto by pulsing the baby arugula, walnuts, parmesan cheese, lemon juice, garlic, and olive oil in a food processor until the mixture is smooth and vibrant.

• 3

  Cook the potato gnocchi in a pot of boiling water until they float to the surface, then drain them immediately.

• 4

  Heat a non-stick skillet over medium heat and lightly sear the gnocchi and cherry tomatoes until the tomatoes begin to blister and the gnocchi is golden.

• 5

  Toss the sliced chicken, gnocchi, and tomatoes with the prepared arugula pesto and the remaining sea salt and black pepper until everything is evenly coated.