NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is searing, place the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and extra virgin olive oil into a food processor.

• 5

  Pulse the food processor until the ingredients form a coarse, vibrant green pesto paste.

• 6

  Remove the chicken from the skillet and slice it into thin, bite-sized strips.

• 7

  In a large mixing bowl, combine the warm gnocchi, sliced chicken, and the fresh arugula pesto, tossing thoroughly to coat.

• 8

  Finish with the remaining sea salt and black pepper before serving immediately.