NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

0.5 tbsp walnuts

1 clove garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil.

• 2

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

• 3

  While the chicken cooks, prepare the pesto by pulsing the baby arugula, walnuts, garlic, parmesan cheese, lemon juice, and half of the olive oil in a food processor until smooth.

• 4

  Add the potato gnocchi to the boiling water and cook until they float to the surface, then drain and reserve a small amount of the cooking water.

• 5

  Remove the chicken from the skillet and set aside; add the remaining olive oil and cherry tomatoes to the same skillet, cooking until they begin to burst and soften.

• 6

  Return the gnocchi and chicken to the skillet, toss with the arugula pesto and a splash of reserved water to create a silky sauce, and season with the remaining salt and pepper.