YOUR SOLIN GENERATED RECIPE
High-Protein Gnocchi with Zesty Arugula Pesto
Pan-seared chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.
INGREDIENTS
5 oz Chicken breast
0.25 cup Potato gnocchi
1 cup Fresh arugula
0.25 oz Raw walnuts
2 tbsp Grated parmesan cheese
0.25 tbsp Extra virgin olive oil
1 tsp Fresh lemon juice
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the chicken until cooked through, then slice into thin strips.
Bring a large pot of water to a boil and cook the potato gnocchi until they rise to the surface, then drain immediately.
Combine arugula, walnuts, parmesan, lemon juice, garlic, and remaining salt and pepper in a food processor.
Stream in the olive oil while pulsing until the pesto is smooth yet maintains a slight crunch from the nuts.
Toss the warm gnocchi and chicken with the pesto in a large bowl until every piece is beautifully coated.