NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

1 cup arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp 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 sea salt and black pepper, then pan-sear in a non-stick skillet until golden and cooked through.

• 2

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

• 3

  Prepare the pesto by blending the arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor until smooth.

• 4

  In the same skillet used for the chicken, toss the cherry tomatoes over medium heat until they begin to blister and soften.

• 5

  Slice the cooked chicken into thin strips and add it to the skillet along with the drained potato gnocchi.

• 6

  Stir in the arugula pesto and the remaining sea salt and black pepper, tossing gently until the meal is warmed through and fragrant.

• 7

  Serve immediately while the gnocchi is tender and the pesto is vibrant.