NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then grill or pan-sear until it reaches an internal temperature of 165°F.

• 2

  Boil the potato gnocchi in salted water according to package directions until they float, then drain and set aside.

• 3

  In a small food processor, combine the arugula, walnuts, parmesan, garlic, lemon juice, and olive oil, pulsing until a coarse pesto forms.

• 4

  Heat a non-stick skillet over medium heat and lightly toast the cooked gnocchi for 2-3 minutes until the edges are golden and slightly crisp.

• 5

  Slice the cooked chicken into thin strips or bite-sized cubes.

• 6

  Halve the cherry tomatoes and add them to the skillet with the gnocchi and chicken.

• 7

  Stir in the arugula pesto and the remaining salt and pepper, tossing gently for 1 minute until everything is evenly coated and warmed through.