NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 oz walnuts

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pulse the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and extra virgin olive oil in a food processor until the pesto is smooth.

• 2

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

• 3

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 4

  Bring a pot of water to a boil and cook the potato gnocchi until they float to the surface, then drain them immediately.

• 5

  Slice the cooked chicken breast into thin, bite-sized strips.

• 6

  Add the gnocchi, chicken strips, and arugula pesto to the skillet over low heat, tossing gently until the meal is evenly coated and fragrant.