NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh arugula

0.5 oz walnuts

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

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.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side, then set aside to rest.

• 3

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

• 4

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

• 5

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

• 6

  Slice the rested chicken into thin strips.

• 7

  Add the gnocchi, sliced chicken, and arugula pesto to the skillet with the tomatoes, tossing gently over low heat until everything is evenly coated and warm.