NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

0.5 cup cherry tomatoes

1 cup baby arugula

1 tbsp pine nuts

1 tbsp parmesan cheese

1 tsp olive oil

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a food processor, combine the baby arugula, pine nuts, parmesan cheese, lemon juice, and garlic, pulsing until a coarse paste forms.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 4

  In the same skillet, add the olive oil and the cauliflower gnocchi, sautéing for 5-7 minutes until the edges are crispy and browned.

• 5

  Add the cherry tomatoes to the skillet with the gnocchi and cook for an additional 2 minutes until the skins begin to soften and blister.

• 6

  Lower the heat and return the chicken to the pan, then stir in the arugula pesto and the remaining salt and pepper until everything is evenly coated and heated through.