NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side, then remove and slice.

• 3

  In a small food processor, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil, then pulse until a smooth pesto forms.

• 4

  Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until they begin to soften and blister.

• 6

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet.

• 7

  Toss everything together over low heat until well coated and heated through.

• 8

  Season with the remaining sea salt and black pepper before serving hot.