NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 tbsp basil pesto

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil for the gnocchi.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then slice into bite-sized strips.

• 4

  Add the potato gnocchi to the boiling water and cook until they float to the surface, usually 2 to 3 minutes, then drain.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and baby spinach, sautéing for 2 minutes until the spinach is wilted.

• 6

  Add the sliced chicken and cooked gnocchi back into the skillet.

• 7

  Stir in the basil pesto and lemon juice, tossing gently until the gnocchi are evenly coated and fragrant.