NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

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

• 4

  Boil a pot of salted water and cook the gnocchi according to package directions, usually about 2-3 minutes or until they float to the surface.

• 5

  Slice the cooked chicken into thin, bite-sized strips.

• 6

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