NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Potato gnocchi

1.5 tbsp Basil pesto

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a medium pot of salted water to a boil.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then slice into bite-sized pieces.

• 4

  Add the gnocchi to the boiling water and cook until they float to the surface, which should take approximately 2-3 minutes.

• 5

  Drain the gnocchi, reserving 1 tablespoon of the starchy cooking water.

• 6

  In the same skillet used for the chicken, add the baby spinach and cook for 1 minute until just wilted.

• 7

  Add the gnocchi, sliced chicken, basil pesto, lemon juice, and the reserved cooking water to the skillet.

• 8

  Toss all ingredients together over low heat until the pesto forms a creamy sauce that evenly coats the gnocchi and chicken.