NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Arugula

1 tbsp Walnuts

1 tbsp Parmesan cheese

2 tsp Olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Prepare the pesto by pulsing the arugula, walnuts, parmesan cheese, 1 teaspoon of olive oil, garlic, and lemon juice in a food processor until a coarse paste forms.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

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

• 5

  Add the cherry tomatoes to the skillet with the chicken during the last 3 minutes of cooking, allowing them to blister and soften.

• 6

  Slice the cooked chicken into bite-sized pieces and return to the skillet.

• 7

  Add the drained gnocchi and the arugula pesto to the skillet, tossing everything together over low heat until well combined and heated through.