NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

2 cup Baby arugula

1 clove Garlic

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the gnocchi according to package directions until they float, then drain.

• 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 until golden and cooked through, about 5-6 minutes per side.

• 4

  In a food processor, combine 1.5 cups of arugula, garlic, lemon juice, olive oil, parmesan, and the remaining salt and pepper.

• 5

  Pulse the pesto ingredients until smooth, adding a splash of water if needed to reach a creamy consistency.

• 6

  Slice the cooked chicken into bite-sized strips.

• 7

  Toss the warm gnocchi and sliced chicken with the arugula pesto and the remaining fresh arugula until well coated.