NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small food processor, combine the baby arugula, garlic, lemon juice, olive oil, and half of the parmesan cheese, pulsing until a smooth pesto forms.

• 2

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

• 3

  Heat a large non-stick skillet over medium-high heat and lightly sear the cooked gnocchi for 2 to 3 minutes until the edges are golden and crisp.

• 4

  Add the pre-cooked sliced chicken breast and halved cherry tomatoes to the skillet, sautéing for another 2 minutes until the tomatoes begin to soften and the chicken is heated through.

• 5

  Turn off the heat and stir in the prepared arugula pesto, tossing well to ensure every gnocchi and chicken piece is thoroughly coated.

• 6

  Transfer to a bowl and garnish with the remaining parmesan cheese, sea salt, and freshly cracked black pepper before serving hot.