NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cup Baby arugula

1 tbsp Walnuts

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

• 2

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

• 3

  In a food processor, combine baby arugula, walnuts, garlic, lemon juice, and parmesan cheese.

• 4

  Pulse the mixture while slowly drizzling in the extra virgin olive oil until a smooth, vibrant green pesto forms.

• 5

  Slice the cooked chicken into bite-sized pieces and return to the pan along with the cooked gnocchi.

• 6

  Toss everything with the arugula pesto over low heat until well coated and heated through before serving.