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 grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float, then drain immediately to keep them pillowy.

• 2

  In a food processor, blend the baby arugula, walnuts, extra virgin olive oil, parmesan, garlic, lemon juice, sea salt, and black pepper into a smooth pesto.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the cubed chicken breast until golden brown and fully cooked.

• 4

  Add the halved cherry tomatoes to the skillet and sauté for two minutes until the skins begin to blister and release their sweet juices.

• 5

  Reduce the heat to low, add the cooked gnocchi and the fresh arugula pesto to the skillet, stirring gently to coat every piece.

• 6

  Serve immediately while warm, ensuring the pesto is evenly distributed for a clean and satisfying meal.