NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh arugula

0.25 oz raw walnuts

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a food processor, pulse the fresh arugula, raw walnuts, garlic, lemon juice, and extra virgin olive oil until a smooth and bright green pesto forms.

• 3

  Boil a pot of salted water and cook the potato gnocchi until they float to the surface, which usually takes about two to three minutes, then drain.

• 4

  In the same skillet used for the chicken, lightly blister the cherry tomatoes over medium heat until their skins begin to soften and pop.

• 5

  Add the cooked gnocchi and the arugula pesto to the skillet with the tomatoes, tossing gently to coat every piece in the herbaceous sauce.

• 6

  Slice the pan-seared chicken into strips and serve it over the warm gnocchi and tomato mixture, seasoning with the remaining salt and pepper.