NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh arugula

0.25 oz Walnut halves

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then pan-sear in a skillet over medium heat until cooked through and golden brown.

• 2

  Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.

• 3

  In a food processor, combine the arugula, walnuts, garlic, lemon juice, and parmesan cheese.

• 4

  Pulse the mixture while slowly drizzling in the olive oil until a smooth, vibrant pesto consistency is reached.

• 5

  Slice the cooked chicken breast into thin strips or bite-sized cubes.

• 6

  In a large bowl, toss the warm gnocchi and chicken with the arugula pesto until every piece is evenly coated.