NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

0.25 tbsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the pesto by pulsing the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor until a smooth paste 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 and set aside.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and cook for 2 to 3 minutes until the skins begin to blister and soften.

• 6

  Lower the heat and add the gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently until every component is evenly coated and heated through.