NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a food processor, combine the arugula, walnuts, garlic, parmesan cheese, lemon juice, and olive oil, pulsing until a bright green pesto forms.

• 4

  In the same pan used for the chicken, add the cherry tomatoes and cook for 2-3 minutes until they begin to soften and burst.

• 5

  Slice the cooked chicken into bite-sized pieces and add them back to the pan along with the drained gnocchi, sautéing for 1 minute to combine.

• 6

  Remove the pan from the heat and stir in the arugula pesto until all ingredients are evenly coated and the dish is fragrant.