NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Walnuts

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Water

PREPARATION

• 1

  Bring a medium pot of salted water to a boil.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, prepare the pesto by placing the arugula, walnuts, garlic, lemon juice, olive oil, water, and remaining salt and pepper into a small food processor.

• 5

  Pulse the pesto ingredients until smooth, adding an extra teaspoon of water if needed to reach your desired consistency.

• 6

  Add the gnocchi to the boiling water and cook until they float to the surface, which usually takes about 2 to 3 minutes.

• 7

  Drain the gnocchi and return them to the pot, then toss immediately with the fresh arugula pesto.

• 8

  Slice the cooked chicken breast into thin strips and serve it over the warm, pesto-coated gnocchi.