NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

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 gnocchi according to package directions until they float, then drain and set aside.

• 2

  In a small food processor, combine the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and olive oil to create a smooth, vibrant pesto.

• 3

  Season the cubed chicken breast with half of the sea salt and black pepper.

• 4

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the cherry tomatoes to the skillet with the chicken and sauté for 2 minutes until the skins begin to blister and soften.

• 6

  Reduce the heat to low, then add the cooked gnocchi and the arugula pesto to the skillet.

• 7

  Gently toss all ingredients together until the gnocchi is well-coated and heated through, seasoning with the remaining salt and pepper before serving.