NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a skillet over medium-high heat until golden and cooked through.

• 3

  While the chicken cooks, place the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil into a food processor.

• 4

  Pulse the pesto ingredients until the mixture is smooth and vibrant, adding a teaspoon of water if needed to reach your desired consistency.

• 5

  Slice the seared chicken into bite-sized pieces and return them to the skillet along with the cooked gnocchi.

• 6

  Add the arugula pesto to the skillet and toss everything together over low heat until the gnocchi and chicken are evenly coated and warmed through.