NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

2 cup baby arugula

0.5 tbsp extra virgin olive oil

0.5 tbsp walnuts

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp 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.

• 2

  Heat a non-stick skillet over medium heat and cook the chicken until golden and cooked through, then set aside to rest and slice into strips.

• 3

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain immediately.

• 4

  In a food processor, pulse 1.5 cups of the baby arugula, walnuts, garlic, lemon juice, grated parmesan, and olive oil until a coarse pesto forms.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 3 minutes until they begin to blister and soften.

• 6

  Add the cooked gnocchi and sliced chicken back to the skillet, tossing with the prepared arugula pesto and the remaining fresh arugula until well coated.

• 7

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