NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

2 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Walnuts

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 for the gnocchi.

• 2

  In a small food processor or blender, combine 1.5 cups of the baby arugula, walnuts, garlic, lemon juice, grated parmesan, and 1 teaspoon of olive oil; pulse until a coarse pesto forms.

• 3

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 4

  Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes.

• 5

  Add the halved cherry tomatoes to the skillet with the chicken and cook for 2-3 minutes until they begin to soften and blister.

• 6

  Drop the gnocchi into the boiling water and cook until they float to the surface, which usually takes about 2 minutes, then drain immediately.

• 7

  Add the cooked gnocchi and the prepared arugula pesto to the skillet with the chicken and tomatoes.

• 8

  Toss everything together over low heat for 1 minute to coat, stirring in the remaining 0.5 cup of fresh arugula and the rest of the salt and pepper before serving.