NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 3

  While the chicken cooks, bring a small pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then drain immediately.

• 4

  Add the cherry tomatoes to the skillet with the chicken and cook for 2 minutes until the skins begin to blister and soften.

• 5

  Reduce the heat to low. Add the cooked gnocchi, baby spinach, and basil pesto to the skillet.

• 6

  Toss everything together gently until the spinach is wilted and the gnocchi is well-coated in the pesto sauce.

• 7

  Finish with a squeeze of fresh lemon juice to brighten the flavors and serve immediately.