NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

1 cup baby arugula

1 tbsp 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

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

• 2

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into bite-sized strips.

• 3

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

• 4

  Prepare the pesto by pulsing the arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil in a small food processor until a coarse, vibrant paste forms.

• 5

  In the same skillet used for the chicken, add the halved cherry tomatoes and sauté for 2 minutes until they just begin to soften and release their juices.

• 6

  Add the cooked gnocchi and sliced chicken back into the skillet with the tomatoes, then fold in the arugula pesto until all ingredients are evenly coated and warmed through.