NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and slice into bite-sized pieces.

• 4

  While the chicken cooks, bring a small pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes, then drain.

• 5

  In the same skillet used for the chicken, add the cherry tomatoes and cook for 2 minutes until they begin to blister and soften.

• 6

  Add the baby spinach, cooked gnocchi, sliced chicken, and basil pesto to the skillet.

• 7

  Toss everything together with the lemon juice for 1 minute until the spinach is wilted and the gnocchi is well-coated in the sauce.