NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup 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

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

• 2

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a skillet over medium-high heat until golden and cooked through.

• 3

  In a food processor, combine the arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil, pulsing until a smooth, vibrant green pesto forms.

• 4

  Remove the chicken from the skillet and set aside to rest, then add the cherry tomatoes to the same skillet and cook until they begin to blister and soften.

• 5

  Slice the chicken into bite-sized pieces and return them to the skillet along with the cooked gnocchi and the arugula pesto.

• 6

  Toss all ingredients together over low heat until the gnocchi is well-coated and everything is heated through, then serve immediately.