NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Arugula

1 tsp Olive oil

0.25 oz Walnuts

1 tbsp Parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then slice into thin strips.

• 4

  In a small food processor, combine the arugula, walnuts, parmesan cheese, garlic, lemon juice, and the remaining sea salt and pepper.

• 5

  Pulse the pesto ingredients while slowly drizzling in the olive oil until a slightly textured paste forms.

• 6

  In a large bowl, toss the cooked gnocchi and sliced chicken with the fresh arugula pesto until evenly coated.

• 7

  Serve immediately while warm, garnished with an extra pinch of black pepper if desired.