NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp walnuts

0.5 tbsp extra virgin 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

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken until cooked through, about 6-7 minutes per side, then set aside to rest before slicing.

• 3

  Bring a small pot of salted water to a boil and cook the gnocchi according to package directions until they float, then drain.

• 4

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

• 5

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

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes.

• 7

  Remove from heat and stir in the arugula pesto, tossing well to coat all ingredients evenly before serving.