NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Cauliflower gnocchi

0.5 cup Cherry tomatoes

1 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

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, garlic, lemon juice, parmesan cheese, and extra virgin olive oil in a small food processor until smooth.

• 2

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

• 3

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

• 4

  In the same skillet, add the cauliflower gnocchi and cook according to package directions until the exterior is slightly crisp and browned.

• 5

  Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.

• 6

  Return the sliced chicken to the pan and stir in the prepared arugula pesto, tossing everything together until the ingredients are evenly coated and heated through.

• 7

  Finish the dish with the remaining sea salt and black pepper before serving in a shallow bowl.