NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

2 cup Baby arugula

1 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Combine the baby arugula, walnuts, garlic, parmesan cheese, and lemon juice in a food processor.

• 2

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

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  Bring a pot of water to a boil and cook the potato gnocchi until they float to the top, about 2-3 minutes.

• 7

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