NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnuts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into bite-sized strips.

• 4

  Bring a medium pot of salted water to a boil and cook the potato gnocchi until they float to the surface, about 2-3 minutes.

• 5

  While gnocchi cooks, place the arugula, walnuts, garlic, lemon juice, olive oil, and parmesan in a food processor.

• 6

  Pulse the pesto ingredients until a slightly textured, vibrant green sauce forms.

• 7

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

• 8

  In a large bowl, toss the warm gnocchi, sliced chicken, and arugula pesto together, adding the reserved water if needed to loosen the sauce.