NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg white

0.25 cup oat flour

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

3.5 oz chicken breast

1 cup zucchini

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

  Preheat oven to 400°F and toss zucchini and tomatoes with olive oil and garlic powder on a baking sheet to roast for 15 minutes.

• 2

  In a medium bowl, stir together the ricotta, egg white, oat flour, parmesan, salt, and pepper until a soft dough forms.

• 3

  Bring a large pot of salted water to a boil and drop small, rounded teaspoons of the dough into the water.

• 4

  Cook the gnocchi until they float to the surface, which takes about 3 to 4 minutes, then remove them with a slotted spoon.

• 5

  While the gnocchi boils, sear the cubed chicken breast in a non-stick skillet over medium-high heat until golden and cooked through.

• 6

  Add the gnocchi and roasted vegetables to the skillet with the chicken, toss gently with fresh basil, and serve immediately.