NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup potato gnocchi

1 cup fresh basil

1 cup baby spinach

1 clove garlic

2 tsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp parmesan cheese

1 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a food processor, combine the fresh basil, garlic, pine nuts, olive oil, parmesan, Greek yogurt, and lemon juice; pulse until a smooth, creamy pesto forms.

• 4

  Place the baby spinach in a large mixing bowl and add the hot, drained gnocchi on top to slightly wilt the leaves.

• 5

  Slice the cooked chicken into thin strips and add them to the bowl with the gnocchi and spinach.

• 6

  Pour the fresh pesto over the ingredients and toss gently until everything is evenly coated and fragrant.