NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

2 cups arugula

1 tbsp walnuts

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a food processor, pulse the arugula, walnuts, garlic, lemon juice, and half the sea salt and black pepper until finely chopped.

• 2

  Slowly drizzle in half the olive oil while pulsing until a thick pesto forms, then stir in the parmesan cheese.

• 3

  Season the chicken breast with the remaining salt and pepper, then sear in a skillet over medium heat with the remaining olive oil until golden and cooked through.

• 4

  Remove the chicken from the pan to rest for 3 minutes, then slice into thin strips.

• 5

  Boil the potato gnocchi in salted water according to package directions until they float, then drain immediately.

• 6

  In the same skillet used for the chicken, toss the cherry tomatoes for 2 minutes until the skins begin to blister.

• 7

  Add the cooked gnocchi and sliced chicken back to the skillet, then stir in the arugula pesto until everything is evenly coated and warmed through.