NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

0.25 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  In a small food processor, combine the baby arugula, walnuts, garlic, lemon juice, and 0.25 tbsp of olive oil.

• 2

  Pulse until a coarse paste forms, adding 1 tbsp of water if needed to reach a smooth consistency.

• 3

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

• 4

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and slice into thin strips.

• 7

  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.

• 8

  Drain the gnocchi well and transfer to a large mixing bowl.

• 9

  Add the sliced chicken and the prepared arugula pesto to the bowl with the gnocchi.

• 10

  Toss gently until all ingredients are evenly coated and serve immediately.