NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

1 cup fresh spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp shaved parmesan

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface.

• 2

  While the water boils, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

• 5

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

• 6

  Add the cooked gnocchi and fresh spinach to the skillet, tossing gently until the spinach is wilted.

• 7

  Turn off the heat and stir in the basil pesto until everything is evenly coated.

• 8

  Top the gnocchi with the sliced chicken and garnish with shaved parmesan before serving.