NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh arugula

0.75 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Walnuts

0.5 cup Cherry tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Slice the cooked chicken into bite-sized strips and set aside.

• 5

  In the same skillet used for the chicken, sauté the cherry tomatoes for 3 minutes until the skins begin to blister and soften.

• 6

  Add the gnocchi and chicken back to the skillet, toss with the arugula pesto until well-coated, and season with the remaining salt and pepper.