NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup potato gnocchi

1.5 tbsp arugula pesto

0.5 cup cherry tomatoes

1 cup fresh arugula

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest for a few minutes, then slice into bite-sized pieces.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

• 6

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently to coat everything in the sauce.

• 7

  Fold in the fresh arugula until just wilted and serve immediately topped with grated parmesan cheese.