NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup gnocchi

1 cup arugula

1 tbsp walnuts

1 tsp olive oil

1 tbsp parmesan cheese

1 clove garlic

1 tsp lemon juice

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pulse the arugula, walnuts, olive oil, parmesan, garlic, and lemon juice in a small food processor until a coarse, vibrant pesto forms.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then slice into strips.

• 4

  While the chicken is cooking, boil the gnocchi in a pot of salted water until they float to the surface, then drain well.

• 5

  Add the cherry tomatoes to the same skillet used for the chicken and sauté for 2-3 minutes until the skins are blistered and slightly softened.

• 6

  Reduce the heat to low and return the gnocchi and sliced chicken to the skillet.

• 7

  Gently fold in the prepared arugula pesto and the remaining salt and pepper, tossing until everything is evenly coated and heated through.