NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.25 oz walnuts

0.5 tbsp 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 tbsp water

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into thin strips.

• 3

  While the chicken cooks, prepare the pesto by combining the baby arugula, walnuts, extra virgin olive oil, parmesan cheese, garlic, lemon juice, and water in a small food processor.

• 4

  Pulse the pesto ingredients until smooth and well combined, adding an extra teaspoon of water if needed to reach a creamy consistency.

• 5

  Bring a medium pot of salted water to a boil and cook the potato gnocchi according to the package instructions, usually about 2-3 minutes until they float to the surface.

• 6

  Drain the gnocchi and return them to the warm pot, then gently fold in the arugula pesto and the sliced chicken strips.

• 7

  Season the final dish with the remaining sea salt and black pepper and serve immediately while warm.