NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

2 tbsp basil pesto

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then slice into thin strips.

• 4

  In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister and soften.

• 5

  Reduce the heat to low and add the cooked gnocchi, sliced chicken, baby spinach, and basil pesto to the skillet.

• 6

  Toss all ingredients together for 1-2 minutes until the spinach is slightly wilted and the gnocchi is thoroughly coated in the fragrant pesto.

• 7

  Finish the dish with a squeeze of fresh lemon juice and serve immediately.