NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup plain Greek yogurt

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp water

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then reserve a splash of water and drain.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Reduce heat to low, add the minced garlic, and sauté for 30 seconds until fragrant.

• 5

  Stir in the fresh baby spinach until wilted, then add the cooked gnocchi to the pan.

• 6

  In a small bowl, whisk together the basil pesto and plain Greek yogurt with the reserved tablespoon of water to create a smooth sauce.

• 7

  Pour the pesto cream sauce over the chicken and gnocchi, tossing gently to coat every piece before serving.