NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1.5 tbsp Basil pesto

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into strips.

• 3

  Bring a small pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

• 4

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

• 5

  Add the baby spinach to the skillet and sauté for 1 minute until just starting to wilt.

• 6

  Return the sliced chicken and cooked gnocchi to the skillet. Reduce heat to low.

• 7

  Stir in the basil pesto and lemon juice, tossing gently to coat all ingredients evenly before serving.