NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, bring a medium pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.

• 4

  In a small food processor, combine the baby arugula, walnuts, garlic, lemon juice, extra virgin olive oil, parmesan cheese, and remaining salt and pepper.

• 5

  Pulse the pesto ingredients until the mixture is well-combined but still retains a slight texture.

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 7

  Toss the cooked gnocchi and sliced chicken in the skillet with the arugula pesto until everything is evenly coated and warmed through.