NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 oz Walnuts

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the gnocchi according to package directions until they float to the surface.

• 2

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

• 3

  While the chicken cooks, place the arugula, walnuts, garlic, lemon juice, parmesan, olive oil, and remaining salt and pepper in a food processor.

• 4

  Pulse the pesto ingredients until a coarse, vibrant paste forms, adding a teaspoon of water if needed for consistency.

• 5

  Slice the cooked chicken into bite-sized strips.

• 6

  Drain the gnocchi and return them to the pot, then toss with the prepared arugula pesto and sliced chicken until evenly coated.

• 7

  Serve immediately while warm.