NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

0.5 tbsp walnuts

1 tbsp lemon juice

1 clove garlic

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the gnocchi until they float, then drain and set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a skillet with one teaspoon of olive oil until golden and fully cooked.

• 3

  In a food processor, pulse the arugula, walnuts, garlic, lemon juice, parmesan, and the remaining teaspoon of olive oil until a smooth pesto forms.

• 4

  In the same skillet used for the chicken, add the cherry tomatoes and cook over medium heat until the skins begin to burst and soften.

• 5

  Slice the cooked chicken into bite-sized pieces and return them to the skillet along with the drained gnocchi.

• 6

  Add the arugula pesto to the skillet and toss all ingredients together over low heat until the gnocchi is well-coated and fragrant.