NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Extra virgin olive oil

0.25 oz Raw walnuts

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the baby arugula, raw walnuts, grated parmesan, garlic, lemon juice, and half of the sea salt and black pepper into a food processor and pulse until a coarse pesto forms.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and fully cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.

• 5

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

• 6

  Add the sliced chicken, cooked gnocchi, and the arugula pesto back into the skillet, tossing gently over low heat until everything is evenly coated and warm.