NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

0.25 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

  Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface; drain and set aside.

• 2

  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 6-7 minutes per side until fully cooked.

• 3

  While the chicken is cooking, prepare the pesto by pulsing the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor until a coarse paste forms.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, and then slice it into bite-sized strips.

• 5

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

• 6

  Reduce the heat to low, then add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently for 1 minute until the sauce is warmed and everything is evenly coated.