NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

1 cup baby arugula

0.25 oz walnut halves

1 tbsp grated parmesan cheese

0.5 tbsp 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

  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 for 6-7 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 3

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and reserve 2 tablespoons of cooking water.

• 4

  In a small food processor, combine the baby arugula, walnut halves, grated parmesan cheese, garlic, lemon juice, and extra virgin olive oil, pulsing until a coarse pesto forms.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and sauté for 3 minutes until the skins begin to blister and soften.

• 6

  Add the cooked gnocchi, sliced chicken, and arugula pesto to the skillet with the tomatoes, tossing gently with the reserved pasta water to coat everything evenly.