NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

0.5 oz walnuts

1 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper.

• 2

  Pan-sear the chicken in a skillet over medium-high heat until golden brown and cooked through, then set aside to rest.

• 3

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

• 4

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

• 5

  In the same skillet used for the chicken, sauté the cherry tomatoes until they are blistered and juicy.

• 6

  Slice the chicken and toss it into the skillet with the gnocchi, tomatoes, and arugula pesto, stirring until everything is evenly coated and warm.