NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Extra virgin olive oil

1 cup Baby arugula

0.25 oz Walnut halves

1 clove Garlic

1 tsp Lemon juice

0.5 cup Potato gnocchi

0.5 cup Cherry tomatoes

1 tbsp Parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a skillet over medium-high heat with 0.25 tbsp of the olive oil and sear the chicken until golden and cooked through, then slice into strips.

• 4

  In a small food processor, combine the baby arugula, walnut halves, garlic, lemon juice, and the remaining sea salt and black pepper.

• 5

  Pulse the mixture while drizzling in 0.25 tbsp of the olive oil until a rustic pesto forms.

• 6

  Cook the potato gnocchi in the boiling water until they float to the surface, then drain.

• 7

  In the same skillet used for the chicken, add the remaining 0.25 tbsp of olive oil and the cherry tomatoes, sautéing until they begin to blister.

• 8

  Add the gnocchi, sliced chicken, and arugula pesto to the skillet, tossing gently to coat before serving topped with the parmesan cheese.