NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 tbsp walnut halves

1 clove garlic

0.5 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil for the gnocchi.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, and slice into strips.

• 4

  While the chicken cooks, prepare the pesto by combining baby arugula, walnut halves, garlic, lemon juice, parmesan cheese, and olive oil in a small food processor.

• 5

  Pulse the pesto ingredients until a smooth, bright green consistency is achieved, adding a teaspoon of water if needed to thin it out.

• 6

  Add the potato gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Drain the gnocchi, reserving 1 tablespoon of the cooking water.

• 7

  In the same skillet used for the chicken, combine the cooked gnocchi, arugula pesto, sliced chicken, and reserved cooking water.

• 8

  Toss everything gently over low heat for 1 minute until the sauce is creamy and coats the gnocchi evenly before serving.