NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh arugula

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tbsp Chopped walnuts

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then set aside to rest before slicing into thin strips.

• 3

  Bring a medium pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain and reserve 1 tablespoon of the cooking water.

• 4

  In a food processor or blender, combine the arugula, walnuts, garlic, lemon juice, parmesan cheese, olive oil, and the remaining salt and pepper, pulsing until a coarse pesto forms.

• 5

  In a large bowl, toss the warm gnocchi and sliced chicken with the arugula pesto and the reserved pasta water until everything is well coated and glossy.

• 6

  Serve immediately while warm, garnished with extra cracked pepper if desired.