NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 cups baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

0.5 cup cherry tomatoes

1 clove garlic

1 tsp lemon juice

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 heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from heat and slice into strips.

• 3

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

• 4

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

• 5

  In the same skillet used for the chicken, add the remaining olive oil and the cherry tomatoes. Sauté for 2-3 minutes until the skins begin to blister.

• 6

  Add the cooked gnocchi and sliced chicken to the skillet with the tomatoes.

• 7

  Turn off the heat and fold in the arugula pesto, tossing gently until everything is evenly coated.

• 8

  Season with the remaining salt and pepper before serving warm.