NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp pine nuts

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a food processor, combine the baby arugula, parmesan cheese, pine nuts, garlic, and lemon juice, pulsing until a coarse paste forms.

• 2

  Slowly drizzle in the extra virgin olive oil while the processor is running until the pesto is smooth and vibrant.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then sear in a non-stick skillet over medium-high heat for 6 minutes per side until golden and cooked through.

• 4

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

• 5

  Remove the chicken from the skillet to rest, then add the halved cherry tomatoes to the same pan, sautéing for 2 minutes until they begin to blister.

• 6

  Slice the rested chicken into bite-sized strips.

• 7

  In a large bowl, toss the warm gnocchi, blistered tomatoes, and sliced chicken with the arugula pesto until thoroughly and evenly coated.