NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

1 cup fresh arugula

1 tsp extra virgin olive oil

0.5 tbsp walnut halves

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until golden brown and cooked through. Remove from heat and slice into strips.

• 4

  In a small food processor, combine the arugula, walnut halves, parmesan cheese, garlic, lemon juice, olive oil, and the remaining salt and pepper. Pulse until a smooth, vibrant green pesto forms.

• 5

  In a large bowl, toss the cooked gnocchi and sliced chicken with the arugula pesto until evenly coated.

• 6

  Serve immediately while the gnocchi is warm and the pesto is fragrant.