NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Walnuts

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato 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.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 4

  While the chicken cooks, place the arugula, walnuts, parmesan, garlic, lemon juice, and olive oil in a food processor and pulse until a smooth pesto forms.

• 5

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 6

  In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister and soften.

• 7

  Add the cooked gnocchi and the arugula pesto to the skillet with the tomatoes, tossing gently to coat everything evenly.

• 8

  Plate the gnocchi and top with the sliced seared chicken, finishing with the remaining salt and pepper if desired.