NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp walnuts

1 clove garlic

1 tbsp 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.

• 2

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

• 3

  While chicken cooks, bring a 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 arugula, walnuts, garlic, lemon juice, parmesan cheese, and olive oil, pulsing until a vibrant pesto forms.

• 5

  Slice the cooked chicken into bite-sized pieces.

• 6

  Toss the gnocchi and chicken in the skillet with the arugula pesto over low heat until evenly coated and warmed through.