NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

0.75 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat with 0.25 tablespoons of the olive oil and sear the chicken until golden and cooked through, then slice into thin strips.

• 4

  In a small food processor, combine the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and the remaining 0.5 tablespoons of olive oil.

• 5

  Pulse the mixture until a slightly textured pesto forms.

• 6

  Add the potato gnocchi to the boiling water and cook until they float to the surface, then drain, reserving 2 tablespoons of the cooking water.

• 7

  Return the gnocchi to the pot over low heat, adding the arugula pesto, sliced chicken, and reserved water.

• 8

  Toss gently until the gnocchi is evenly coated and fragrant, then finish with the remaining sea salt and black pepper.