NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 tbsp Basil pesto

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet, reduce the heat to medium and add the minced garlic and baby spinach, sautéing for about 1 minute until the spinach is just wilted.

• 6

  Return the cooked gnocchi and sliced chicken to the skillet, then add the basil pesto and lemon juice.

• 7

  Toss everything gently together for 1 to 2 minutes until the gnocchi and chicken are thoroughly coated and the dish is heated through.