NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup arugula

0.5 oz walnuts

1 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked, then set aside to rest.

• 3

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

• 4

  In a food processor, combine the arugula, walnuts, parmesan, garlic, lemon juice, olive oil, and remaining salt and pepper.

• 5

  Pulse the pesto ingredients until a smooth but slightly textured consistency is achieved.

• 6

  Slice the rested chicken into bite-sized strips.

• 7

  Drain the gnocchi and return them to the pot, then toss with the sliced chicken and the arugula pesto until everything is evenly coated.